A basic chili oil for Chinese cooking.
| Servings | 20 Portions |
| Tags | Chilipepper | Chinese | Condiments | Spicy | Vegetarian |
| Cook Time | 60 min |
I am by no means an expert on Chinese cooking, but have started to research more and more recently. Many recipes include chili oil and although it is possible to buy it ready-made, I want to try making my own. This recipe is simple and produces a good and spicy oil. I use this oil for, among other things, dan dan noodles.
A quick warning - the recipe heats the oil to quite high temperatures so you should be a little careful when handling it.
For best results, use a thermometer so you can more easily determine that you are doing it right.
You need to find Sichuan peppercorns and Sichuan chili flakes - these can be found in most Asian stores. Otherwise, I keep the number of ingredients to a minimum. You can also use onion, garlic, ginger...
I pour the hot oil into a second saucepan and strain at the same time - you can of course take the spices out with a ladle too, but I think it's easier this way.
According to some recipes I read before I did this, there can be a big difference in the temperature needed to roast chili flakes. It varies from 180°C to 130°C. I try with a small amount of chiliflakes while I heat the oil so that I get the right effect. It should bubble properly and give off a faint smell of popcorn - then it's time. When I last did this with fairly fresh chili flakes, I got up to 160°C, which is why I write it in the recipe.
More Images
Ingredients
Directions
- Pour the oil into a small saucepan. Add the peppercorns, cinnamon stick, star anise and bay leaf.
- Heat to approx. 110°C-120°C and keep the temperature there for 30-60 minutes.
- Then heat to approx. 160°C.
- Pour the chili flakes into another saucepan (or a heat-resistant, larger bowl).
- Pour the hot oil, through a sieve, over the chili flakes and let everything cool.
- When the oil has cooled to room temperature, pour it into a glass jar and then store in the refrigerator.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2109.16 kcal | 105.46 kcal | 787 kcal |
| Carbohydrates | 18.47 g | 0.92 g | 6.89 g |
| Fat | 229.86 g | 11.49 g | 85.77 g |
| Protein | 4.4 g | 0.22 g | 1.64 g |
| Sugar | 0.78 g | 0.04 g | 0.29 g |
| Salt | 1.07 g | 0.05 g | 0.40 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
