Authentic Sichuan Chili Oil is otherworldly and can elevate many dishes. The aromatic spice infused oil brings out the best in the chili flakes and vice versa.
This recipe was inspired by How to Make Chili Oil: The Perfect Recipe! | The Woks of Life @thewoksoflife which provides excellent detail and instruction.
17oz bottle of Grapeseed Oil
2 Bay Leaves
2 Heaping TBS of Hippocras Mulling Spice (Vietnamese Cinnamon, Clove, Star Anise, Allspice and Orange Peel) Available here: Hippocras, Mulling Spice – Pentacle Herbs
3 Smashed and Peeled Garlic Cloves
3 TBS Sichuan Peppercorns
1 tsp salt
1.25C Sichuan Chili Flakes (not Italian chili flakes)
Warm the oil, aromatic spices and garlic cloves to 225-250 degrees F and cook for up to one hour and at least 1/2 hour. There will be tiny bubbles that rise. When the garlic turns brown, remove from the oil.
Pour the hot oil through sieve onto the chili flakes and stir to distribute the oil.
Add 1-2 tsp salt to taste.
Cool and refrigerate for up to 6 months.
Delicious in soups, beef, dumplings, rice, rolls, eggs, stir fries, or anything that wants to be a little brighter and spicier.