Chili Oil
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China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- 1 tb Chopped dried red chiles
- 2/3 c Oil, preferably peanut
- 2 ts Sichuan peppercorns, (opt.) (Unroasted)
Contains
Peanuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar. Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely.
- Makes 2/3 Cup
- KEN HOM
- PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
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Wok
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Frying pan
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Chef's knife
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Cutting board
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Sieve