There are so many variations for chili oil. From my research, I think it's likely that Fuchsia Dunlop's version is quite authentic. I modified her recipe slightly and was happy with the results.
After seeing my friend Kenneth's post on Chinese New Year, I was craving potstickers and wanted a spicy oil. This version is a bit hotter than a traditional Sichuan chili oil, so you use less.
I serve it drizzled over the dumplings with some chopped green onion sprinkled on top. It is packed with flavor and has just the right amount of heat.
Ingredients
2 cups Canola or Sunflower Oil
1/2 cup crushed Red Chili flakes, Korean are fine.
2 pieces fresh Ginger Root unpeeled and crushed.
2 cloves Garlic, peeled and crushed.
4 whole Star Anise
1/2 tsp Szechuan Peppercorn, ground.
2 Tbsp toasted Sesame Oil
Bring oil to a medium high temp and add all ingredients, except the chili flakes and the sesame oil. After they are sizzling nicely, add in the chili flakes and turn off the heat and allow it to cool in the pan. Stir occasionally.
Take out the garlic and ginger root and and add the toasted sesame oil. Mix well and let it rest for 48 hours and use as is, or strain and then transfer the pure chili oil into a clean jar. I like to add the chilis on the bottom to my sauces and directly onto my pot stickers.
After seeing my friend Kenneth's post on Chinese New Year, I was craving potstickers and wanted a spicy oil. This version is a bit hotter than a traditional Sichuan chili oil, so you use less.
I serve it drizzled over the dumplings with some chopped green onion sprinkled on top. It is packed with flavor and has just the right amount of heat.
Ingredients
2 cups Canola or Sunflower Oil
1/2 cup crushed Red Chili flakes, Korean are fine.
2 pieces fresh Ginger Root unpeeled and crushed.
2 cloves Garlic, peeled and crushed.
4 whole Star Anise
1/2 tsp Szechuan Peppercorn, ground.
2 Tbsp toasted Sesame Oil
Bring oil to a medium high temp and add all ingredients, except the chili flakes and the sesame oil. After they are sizzling nicely, add in the chili flakes and turn off the heat and allow it to cool in the pan. Stir occasionally.
Take out the garlic and ginger root and and add the toasted sesame oil. Mix well and let it rest for 48 hours and use as is, or strain and then transfer the pure chili oil into a clean jar. I like to add the chilis on the bottom to my sauces and directly onto my pot stickers.
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