Delve into the world of Homemade Chinese Chili Oil, a fiery and aromatic staple in Asian cuisine. Crafted with chili flakes, shallots, garlic, and a medley of spices, this condiment elevates everything from dumplings and spring rolls to noodles and stir-fries with its spicy zest.
Heat oil in a saucepan over low-medium heat. To test if the oil is ready, sprinkle a few chili flakes in it; if they sizzle gently, it's at the right temperature. Then add the cinnamon stick, bay leaves, cloves, star anise, black cardamom, dried ginger, and Szechuan peppercorns.
Let the spices infuse for 20-30 minutes, maintaining low-medium heat to avoid burning. Once aromatic, remove from heat.
In a bowl, combine chili flakes, shallots, garlic, and salt. For extra heat, opt for Szechuan chili flakes if available.
Carefully pour the hot spice-infused oil over the chili mixture. Wait for the sizzling to stop without stirring.
Stir well, then let it rest for at least an hour to allow flavors to meld, resulting in a vibrant red chili oil.
To Use
Add a burst of flavor to your noodles, soups, and a range of Asian dishes with this Chinese chili oil. For more creative ways to use it, refer to our serving suggestions.
Notes
Master homemade Chili Oil with these key tips:
Quality Ingredients: Opt for fresh, high-quality spices and chili flakes to ensure rich, flavorful oil.
Infuse the Oil: Enhance your oil with fresh whole spices for a more aromatic and fragrant touch.
Temperature Control: Keep the heat low to medium. This is key to releasing the spices' natural aromas without burning them.
Don't Skip Aromatics: Garlic and shallots are crucial for depth of flavor. For a smoother oil, infuse them with the spices and strain before adding chili flakes
Adjusting Spiciness: Chili Oil's heat comes from chili flakes, Szechuan peppercorns, and aromatic spices. Its intensity varies with the chili quantity used. Start with a small amount, then increase to taste. Different brands also offer varying spice levels to suit your preference.