Yes, you read that right! It will only take you 10 mins to create this delicious and warming chilli oil.
This recipe is from Marion’s Kitchen and we love making it so much that we normally make double the amount – just to be safe 🙂
All you need is chilli flakes and some warming spices to infuse your oil with and in no time at all you can drizzle it over your noodles, dumplings, rice dishes or just plain scrambled eggs to give them a lift. Oh, and it also works really well with our spring onion pancakes! Check out our video on how to make those here
The recipe is below or to save or print it, click
Enjoy!
0:21 Intro
0:59 Ingredients
2:20 Toasting whole spices
3:10 Infusing the oil
4:05 Making chilli oil
Recipe
Ingredients
250 ml neutral-tasting oil, such as vegetable or peanut oil
3 tbsp Sichuan peppercorns, whole
4 star anise, whole
1 cinnamon stick
8 cardamom pods
½ cup of chilli powder (see tips for more)
3 tsp salt
Preparation
Pour the oil into a heavy-bottomed pot and heat on medium heat
Heat a frying pan on medium heat and then toss in all the spices apart from the chilli powder and salt
Toast the spices until they are fragrant and you can see smoke coming off them. Take them off the heat.
Carefully put the toasted spices into the oil and keep them on medium heat for 5 minutes. You want to see a slight sizzle around the spices. Ensure that the heat is not too high as you want to avoid burning the spices.
While the spices are infusing the oil, put the chilli powder and salt into a heatproof bowl and mix together.
When the spices have infused the oil, very carefully strain the oil over the chilli powder. Use kitchen tongs to put the cinnamon stick, bay leaves and star anise into the bowl as well.
Let cool down and then transfer all into an airtight jar
Store in an airtight jar in a dark and cool place
Can be stored for up to a year
Tip
Chilli powder:
We use a chilli powder that has both chilli flakes and finely ground powder. You can find this in Asian grocery stores. A great substitute is to mix chilli powder and chilli flakes at a ration of 1:1