Hong Kong Style Chile Oil Recipes

CHILI OIL (HONG YOU)

Chili Oil (Hong You) image

The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.

Provided by currybunny

Categories Szechuan

Time 20m

Yield 1 jar

Number Of Ingredients 2

Ingredients

100 g chili flakes or 100 g coarsely ground chilies, with seeds
550 ml peanut oil or 550 ml corn oil

Steps:

Put the chili flakes into a glass preserving jar.
Heat the oil over high heat until smoking hot.
Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.

Nutrition Facts : Calories 4501.6, Fat 490.4, SaturatedFat 82.9, Sodium 1749.3, Carbohydrate 53, Fiber 37.1, Sugar 7.7, Protein 14.4

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