HOW TO MAKE CHILI OIL
Learn how to make chili oil with this is a mouth numbing, tingling, super spicy recipe! The chili oil is filled to the brim with red pepper flakes, sichuan peppercorns (red and green!), garlic and a ton of aromatics for complexity.
Provided by Indi Hampton
Categories Condiment
Time 7m
Number Of Ingredients 14
Steps:
- Grind red and green sichuan peppercorns in a spice grinder or mortar and pestle until a fine powder forms, then set aside.
- Heat oil, red pepper flakes, star anise, ginger, scallion, cinnamon, bay leaf, cumin and coriander in a large, heavy bottomed saucepan over medium heat. Cook, stirring frequently, for about 3 minutes, or until spices have darkened and are fragrant and oil is gently bubbling.
- Stir in garlic and cook about 15 seconds, or until garlic just begins to turn golden.
- Remove pot from heat, stir in ground peppercorns and continue to stir until oil stops sizzling. Stir in sesame seeds and soy sauce and let oil sit for at least 2 hours.
- Fish out ginger slices and scallions. Transfer chili oil to a glass jar (strain the spices if desired) and refrigerate.
Nutrition Facts : ServingSize 1 tbsp, Calories 129 calories, Sugar 0.1g, Sodium 56mg, Fat 14g, SaturatedFat 1.1g, UnsaturatedFat 12.3g, TransFat 0.3g, Carbohydrate 1.1g, Fiber 0.5g, Protein 0.4g, Cholesterol 0mg
HOW TO MAKE CHILI OIL
Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!
Provided by Kaitlin
Categories Condiments
Time 1h15m
Number Of Ingredients 12
Steps:
- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
- Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
- Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 8 g, Sodium 129 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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.
HOT SICHUAN CHILI OIL
Smoky, garlicky, salty, and hot, this all-purpose chili oil can turn a boring veggie or noodle dish into one of the best meals of your life!
Provided by Caroline Phelps
Categories Condiment
Time 45m
Number Of Ingredients 10
Steps:
- Put the oil, star anise, cinnamon stick, bay leaf, teaspoon cloves, garlic clove, shallot, and Szechuan peppercorns in a small pot, and turn the heat to medium high.
- When the oil temperature reaches 200ºF - there should tiny bubbles coming to the surface - let the ingredients infuse the oil for the 30-40 minutes. Keep an eye on the temperature (it's okay if it goes up to 220-230) and ingredients to make sure they are burning too quickly (getting dark in color).
- Set a glass or ceramic bowl down and place a strainer on top of it. Turn the heat off and carefully strain the oil through a sieve, into the bowl. Discard the ingredients that are left in the strainer.
- Add the Chinese chili flakes and salt and gently stir to mix. Let the chili oil cool down to room temperature and transfer it to an airtight storage container.
Nutrition Facts : ServingSize 1 tablespoon, Calories 122 calories, Sugar 0.1g, Sodium 73.1mg, Fat 13.9g, SaturatedFat 11.1g, UnsaturatedFat 0.3g, TransFat 0g, Carbohydrate 0.8g, Fiber 0.4g, Protein 0.2g, Cholesterol 0mg
SICHUAN GARLIC CHILI OIL
Once your try this homemade Sichuan Garlic Chili Oil, you won't go back to the store-bought ones. It adds incredible flavor to every meal and is ready in under 10 minutes!
Provided by Jeannette
Categories Dinner Lunch Main Course Side Dish
Time 8m
Number Of Ingredients 6
Steps:
- Mix up the chili flakes, chili powder, chopped garlic and salt in a heatproof bowl. You will be pouring hot oil into it, so it MUST be able to withstand the heat without breaking.
- Pour the cold oil into a small pot, then add the Sichuan peppercorns in and bring it to smoking point. Note: The time required will depend on your oil and your stove, but a general rule of thumb is when you can see it just start to show smoke or if it bubbles when a wooden chopstick is placed in the oil, it's ready.
- Pour the hot oil into the mixture of spices. Be careful because it will bubble and spit!
- Stir gently and let it cool before enjoying immediately as is!
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 253 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL
Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.
Provided by Jamie
Categories Main Course
Time 10m
Number Of Ingredients 15
Steps:
- Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
- Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
- Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
- Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.
Nutrition Facts : Calories 523 kcal, Carbohydrate 41 g, Protein 9.2 g, Fat 35 g, SaturatedFat 17 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SZECHUAN CHILI OIL
This recipe yields a large amount and will keep in the refrigerator for up to a month. Use in stir-fries, noodle soups, or anywhere you need an added hit of flavor and heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Place red-pepper flakes in a small heat-resistant bowl or pint-size jar. In a small saucepan fitted with a candy thermometer, combine peppercorns, cinnamon, star anise, and oil over medium-low heat. Heat mixture until it registers 325 degrees on the thermometer, 10 to 12 minutes. Turn off heat and let steep 8 to 10 minutes until temperature reaches about 240 degrees. Pour through a strainer into bowl or jar with pepper flakes and let cool completely. Transfer to an airtight container or seal lid if using a jar. The chili oil can be stored in the refrigerator for up to 4 weeks.
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CHINESE CHILI OIL | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (17)Total Time 20 minsCategory Sauce And PasteCalories 22 per serving
- Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
- Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
- Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.
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5/5 (17)Total Time 30 minsCategory SauceCalories 27 per serving
- Transfer the crushed chili flakes to a bowl, add Sichuan peppercorn and toasted sesame seeds.
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Reviews 24Estimated Reading Time 9 mins
- Put chili flakes and Sichuan pepper in a mixing bowl or directly into a sealable, heat-proof, glass jar.
- Pour oil into a small saucepan, add shallots and ginger and simmer over medium-low heat until shallots turn light brown. At this point, the oil temperature should be nearing 300°F.
- Place jar in a sink, and carefully pour the oil and shallots directly into the jar over the chili flakes. It should sizzle and toast the chilies but not burn them. Mix well. Cool to room temperature and refrigerate for maximum shelf life.
HOMEMADE SICHUAN CHILI OIL - MYINDIANSTOVE
From myindianstove.com
5/5 (2)Total Time 10 minsCategory Condiment, Kitchen EssentialCalories 5 per serving
- In a small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and cardamom pods over medium-high heat. When the spices are toasted and fragrant (this will take 2 to 3 minutes) stir them into the warmed oil. Turn the heat up to medium and allow the spices to gently bubble for 5 minutes. Remove from the heat and allow the mixture to cool for 5 minutes.
- In a glass lidded storage container, place the chili powder and salt. Strain the oil in the over the chili and salt, and add back in a star anise, a bay leaf, and the cinnamon stick. Allow to cool before covering with a lid. This oil will keep for up to 3 months in the refrigerator. Remember to use a clean spoon each time you dip into it. Yield: approximately 1 cup.
SICHUAN CHILI OIL: A STEP-BY-STEP GUIDE & RECIPE | NO ...
From nodishrespect.com
2.3/5 (3)Total Time 50 minsCategory CondimentCalories 120 per serving
- Cook your dried noodles by soaking them in boiled water for 5 minutes, or as per your packet instructions.
- Fold paper tofu and slice thinly (it should resemble cooked noodles or spaghetti). If using extra-firm tofu instead, either grate it or chop into small cubes 1cm thick, or approx. 1/3rd of an inch. Set aside for later. If using another protein such as eggs or meat, cook first before chopping.
- Whisk together all the dressing ingredients (sesame oil, light soy sauce, honey/agave, lime juice/rice vinegar and pepper) in a mixing jug.
HOW TO MAKE SICHUAN CHILI OIL RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 4 minsPublished 2014-01-31
- 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! Explore Bon Appétit Chinese Lunar New Year Dumplings Spicy.
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- Put chopped peanuts, roasted sesame seeds, red pepper flakes and salt into a medium bowl and set it aside. Heat your oil in pan over low heat, and add the scallions, ginger, garlic, star anise, cinnamon stick, and Sichuan peppercorns. Allow these aromatics to slowly infuse into the oil, until everything is kind of browned and wrinkly and fragrant. Discard the spices and pour the hot infused oil into the peanut mixture. Give everything a stir and cover the bowl with a plate to seal everything inside. Walk away and don't come back until everything else is ready!
- Bring a medium pot of water to a boil (there should be enough water to submerge the chicken) along with the ginger and scallion. Once it's boiling, add the chicken (once it's added the water will probably stop boiling because of the temperature change).
- Mix all of the Step 3 ingredients in a bowl. Now combine the mixture you just made with the peanut mixture you made in Step 1. Pour as much as you want over the chicken. We put about 2/3 of the mixture over the chicken and used the rest for a cold noodle lunch the next day (a highly recommended action!).
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5/5 (145)Total Time 25 minsCategory CondimentsCalories 193 per serving
- Place the oil, ginger, star anise, cinnamon stick, bay leaf, cut dried chillies and sichuan peppercorns in a saucepan and heat on medium-low heat.
- While waiting, place the chilli flakes, chilli powder and salt into a bowl large enough to take the oil and set aside.
SICHUAN CHILI OIL RECIPE FT. CAIZIYOU (LAJIAOYOU, 辣椒油 ...
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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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