Sichuan Chili Oil – A Fiery Infusion

Sichuan Chili Oil – A Fiery Infusion

Ingredients:
1½ cups neutral oil (rapeseed oil is the best but use whatever is available)
Aromatics:
3 star anise
1 cinnamon stick (preferably cassia cinnamon)
2 bay leaves
3 tablespoon fennel seeds (optional)
3 cardamom pods (green or black)
2 (1inch) thumbs of ginger
3 cloves garlic
1/2 medium onion (quartered)
Chilis mixture:
3 tablespoons Sichuan peppercorns (ground in spice blender)
¾ cup Sichuan chili flakes
1 teaspoons salt
1 teaspoon MSG
1 teaspoon sugar
2 tablespoons of sesame seeds

Instructions:
1. Gather all the aromatics you plan to use.
2. Place aromatics in a pan and toast spices (do not burn).
3. Add oil to a pot along with toasted aromatics over medium heat.
4. The oil should be at about 225-250° F which will create tiny bubbles of oil. Infuse oil with the aromatics for about 30 mins. Make sure spices do not burn.
5. Prepare your Sichuan chili mixture by placing peppercorns, chili flakes, sugar, and sesame seeds in a heatproof bowl.
6. After 30 mins, turn off heat of the oil infusion and let cool for a few minutes.
7. Pour oil mixture through a strainer into the Sichuan chili mixture. Stir to evenly distribute the heat of the oil. It’s best if you can have the chili mixture sizzle when the oil is added.
8. Add in salt and MSG and stir.
9. Store in airtight containers in the refrigerator.

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