Sichuan Chili Oil
A fiery Sichuan chili oil that elevates eggs, noodles, vegetables, and dumplings with its aromatic infusion and bright heat. The blend of ginger, shallot, garlic, and dried spices creates a complex base, while the final splash of chili flakes delivers a punch of spice. Perfect for adding depth to any dish and easy to store for future use.
Maker: Chris Joe
From: Instagram(view original)
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Ingredients
- 1 piece ginger
- 1 piece shallot
- 1 clove garlic
- 1 piece dried cloves
- to taste other dried spices
- 1 1/10 cup neutral oil
- 1 cup Sichuan chili flakes
- to taste sesame seeds
- to taste salt
- to taste sugar
Instructions
- 1Slice ginger, shallot, and crush garlic. Combine them with dried cloves and other dried spices in a pot. Add 250 ml of neutral oil and heat to 250°F (250°F) to infuse the aromatics. Strain out the solids once infused. Increase the heat to high and raise the oil temperature to 375°F (376°F). Place Sichuan chili flakes in a metal or ceramic bowl and carefully pour the hot oil over them. Stir in sesame seeds, salt, and sugar to finish. Store the finished chili oil in an airtight container in the refrigerator.
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Frequently asked questions
- How long does it take to make Sichuan Chili Oil?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Sichuan Chili Oil recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Sichuan Chili Oil recipe come from?
- It was shared by Chris Joe on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.