Szechuan Chili Oil

Prepare a small saucepot with about 2c neutral oil, and start heating gently. Add aeromatics. Quantities are aproximate and very forgiving. Adjust according to taste.

2 Tbsp Szechuan peppercorns, lightly crushed
2 cinnanon sticks
2 tsp whole cloves
6 star anise
6 cc sliced ginger
1 sliced shallot
4 sliced garlic cloves
2 bay leaves
8 cardamom pods, lightly crushed

Heat to barely above boiling. Hot enough to get spices to bubble gently, but not brown significantly. Allow to gently bubble for about 1/2 hour.

Put about :

1/2 c Chinese or Korean chili flakes
1/2 tsp salt

in heat shock resistant bowl. I usually add a couple of crused chile arbol or pequin for extra heat. I find the typical Chinese or Korean flakes to be rather mild.

Strain hot oil on to chili and stir. There should be enough oil such that about 1/4 of the oil is above the level of the chile in the bowl. Full flavor develops in a few days. Stable for a few months. Perhaps more in fridge.

Aaron Birenboim

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