Chinese
Chili Oil
This Chili Oil is pure addiction. The flavors are all so fragrant yet not overwhelmingly spicy. This is just enough kick to get you started. This recipe is directly from Will Yeung’s Youtube channel. The only difference is that I leave out the garlic and Onions.
Ingredients:
- 2 Star Anise
- 1/4 Teaspoon Clove
- 1 Teaspoon Sichuan Peppercorn
- 1 Stick Cinnamon
- 4 Cardmon Pods
- 2 Bay Leaves
- 1 Teaspoon Black Pepercorn
- 1/2 cup Korean Pepper Powder
- 1 Tablespoon White Sesame Seeds
- 2 Teaspoon Himalayan Pink Salt
- Small piece of Ginger
- 2 cups Avocado Oil
- Splash of Black Rice Vinegar
- Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside
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Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices
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Roughly chop the ginger
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Pour the avocado oil into a small saucepan and add in the ginger
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Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min
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Carefully strain out the oil with a sieve
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Add a splash of the vinegar into the jar followed by the hot oil
- Give it a stir and let it infuse for half a day. Keep in the fridge for a few months.
No Notes.