Chinese Chilli Oil
A cleaner version of this popular spicy enhancer (free of preservatives and MSG). You can even adjust the level of spice by changing up the amount of red chilli flakes you add to the oil. You will want to put this -ish on everything!
Servings: 1 cup
Ingredients
- 1 cup canola oil (or any light flavoured oil)
- 5 star anise
- 1 cinnamon stick
- 2 tbsp whole sichuan peppercorns
- 2 bay leaves
- 1 tsp salt
- 1/2 cup red chilli flakes
Instructions
- In a medium saucepan add the 1 cup oil, 5 star anise, 1 cinnamon stick, 2 whole sichuan peppercorns and 2 bay leaves. Allow to heat and come to a simmer on high, then turn the heat down to low.
- Keep it at a low simmer for at least 15 minutes. Watching to make sure the spices dont burn and turn black (if they do, the flavour of the oil will be off).
- Meanwhile, in a mason jar or other heatproof container with a lid, add the 1 tsp salt and 1/2 cup red pepper flakes (feel free to reduce this quantity if you want less of a kick - this is meant to be very spicy!)
- Once the spices are done infusing the oil, they will have turned brown and be quite fragrant. Turn off the heat.
- Using a fine mesh strainer, strain the infused oil into the jar with the chilli flakes while it is still hot. The hot oil will make the chilli flakes simmer a bit, this is normal.
- Set aside and allow the oil to come to room temperature. Cover, and store in the fridge till you want to use it.
- Serve on whatever you like, try it on rice, dumplings, or even on salad. A little goes a long way!