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.
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.
- 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
Put about :
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.
- 1/2 c Chinese or Korean chili flakes
- 1/2 tsp salt
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.