Sichuan Chili Oil

UPDATES AVAILABLE: (sources for ingredients)

I love and use so much chili oil (such as here) that I decided to forge my own. It is the basis of all things sichuan which – IF were also your thing and it better be – is totally worth it to make your own because it tastes so much BETTER than store-bought (which I often find very lacking in flavors). The preparation and cooking itself practically takes no time at all, and it keep FOREVER in your fridge. I promise that it will deliver the kick you’ve been looking for and guarantee to scorch and numb your face right off. You are welcome.

It goes without saying that HIGH QUALITY ingredients is the key to flavors for this oil. Korean grocery stores usually carry pretty good chili flakes. Sichuan peppercorn (fresh for dried) can be a bit tricky to locate since, I heard, that it was banned for awhile in New York for its alleged “narcotic quality”. When in doubt, I would check the Chinese medicine shops in China town.

UPDATES 2013/2/20: sources for ingredients are added

Another version of sichuan chili oil that I adore.

Ingredients:

5 cups of canola, vegetable, or peanut oil

First step: 1/2 large scallion or 2 small ones, cut into segments 6 slices of ginger 1 head of peeled garlic cloves 5 tbsp of sichuan green peppercorn, slightly crushed for more flavor 2 tbsp of sichuan red peppercorn, slightly crushed for more flavor 3 tbsp of fresh sichuan green-peppercorn (omit if not available and use 6 tbsp of sichuan green peppercorn instead) 4 star anise 1/2 stick of cinnamon 1 black cardamon

Second step: 1/2 cup of high quality chili flakes (either from sichuan or Korean chili flakes would work well, too)

Third step: 1/4 cup of high quality chili flakes

Fourth step: 1/4 cup of high quality chili flakes 3 tbsp of ground sichuan peppercorn



Heat the oil in a pot that’s DOUBLE the volume of the oil, over medium high heat.

Prepare the ingredients. Mix all the ingredients from each step in 4 separate bowls, and set aside.

Test the heat of the oil by inserting the tip of a wooden chopstick into the oil. If it starts bubbling up around the chopstick about 2 seconds after it’s inserted, the oil is ready.

Carefully add all the ingredients from FIRST STEP into the hot oil and let it fry for 20 seconds on medium high heat.

Then add the SECOND STEP into the oil, stir and fry for another 20 seconds until you can smell the toasted aroma from the chili flakes. It’s important that the first batch of chili flakes is fried until fragrant.

TAKE THE POT OFF THE HEAT.

Add the THIRD STEP, stir and let it fry in the residual heat of the oil for another 30 seconds.

Finally add the FOURTH STEP, stir and let it absorb the last bit of residual heat.

The color of the oil should be a dark, ruby-red. There should be darken, almost “charred” chili flakes in the oil, BUT NOT BURNT.

Leave the pot covered under room temperature overnight.

Strain it the next day through a very fine sieve and bottle it. It would appear to be cloudy at first, but some sediments should sink to the bottom over time, and the oil should be clear the next day.

I like to keep them in the fridge even if it thickens up a little bit. Just leave it in room temperature for 10 min before using.