SICHUAN CHILE OIL
Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It's especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)
Provided by J. Kenji López-Alt
Categories easy, condiments, sauces and gravies
Time 15m
Yield About 1 1/4 cups chile oil
Number Of Ingredients 13
Steps:
- Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
- Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
- Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
- Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.
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HOW TO MAKE SICHUAN CHILI OIL RECIPE | BON APPéTIT
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Estimated Reading Time 2 mins
- The Chilies. First, you'll need a ton of chilies and Sichuan peppercorns. For the former, just about any kind (and level of heat) will do; just make sure they're roughly ground and you have a lot—at least half a pound.
- The Oil. This is the most important step: Infusing the oil. In a heavy-bottomed saucepan, simmer 1 1/2 quarts canola oil with a whole head of garlic, a 3-inch nub of ginger, and a host of dried spices: star anise, coriander seeds, cinnamon sticks, black and green cardamom.
- Mixing the Chilies. In a large steel mixing bowl, add the ground chilies, the Sichuan peppercorns, 1 tablespoon of salt, and 2 tablespoons of soy sauce.
- Oil Time. When the infused oil is ready, turn the heat up to high, and when the ginger and garlic are furiously fizzing, pour the oil through a sieve into the dried chili mixture.
- Pack It Up. When it's cooled down a bit, pour the chili oil into jars: Large if you're keeping this for yourself, smaller if you want to give as gifts. (This stuff makes a good gift!)
- Ready to Rock. While it's pretty good right now, it will taste even better a few days from now. Plus, it'll keep pretty much forever, especially if you put it in the fridge.
- Get Saucy. But of course, why would you want to just store it? I use it all the time to make a sauce for boiled dumplings: a good heaping spoonful or two with a ton of black vinegar.
- So What Are You Waiting For? This is what you get! Go read our article about making dumplings for Chinese New Year (or any time), and start eating!
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- Begin with a third of the chili mixture in your heatproof container. In a wok or saucepot, add the cold oil. If attaching a hands-free thermometer, take care that the sensor end is sufficiently submerged for an accurate reading but not touching the metal of the cooking vessel.
- Heat oil until smoking, about 410°F/210°C on a medium heat setting*, stirring occasionally to ensure heating is even. Turn off heat and allow to cool on its own, taking care not to exceed 464°F/240°C. *If your heating element is too hot, your caiziyou will heat unevenly, producing smoke earlier on. If this happens (smoking heavily by 375°F/190°C), it's better to take the oil off the heat early than risk burning the oil. It's always possible your temperature gauge may not be perfectly accurate, so learning to judge by sight/smell is the most reliable skill for mastering your unique cooking environment!
- Once cooked oil cools to about 356°F/180°C*, pour a third of the oil into your container with the ground chilies, stirring constantly. It should bubble vigorously, but not burn. Before bubbling slows altogether, add another third of the ground chilies.*For the right fragrance at this step, the oil must be no cooler than 356°F/180°C and no hotter than 375°F/190°C.
- Once cooked oil cools to about 302°F/150°C, pour another third of the oil into the container, stirring constantly. Add the remaining third of the ground chilies and stir to incorporate.
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