Chilli Oil

Name: Chilli Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Cuisine: China
Ingredients: 50g Sichuan chilli flakes (coarse); 2 tbsp sesame seeds; 1 tbsp Sichuan peppercorns; 2 star anise; 1 stick cinnamon; 2 bay leaves; 3 garlic cloves, sliced; 1 piece ginger, sliced; 250ml neutral oil (rapeseed or peanut); 1 tsp salt; 1 tsp sugar

China

Chilli oil (la you) is a staple of Chinese tables. It's the dipping sauce for jiaozi, mixed with black vinegar and soy.

Fragrant Sichuan-style chilli oil with crispy flakes, star anise and sesame. Spoon it over dumplings, noodles and eggs.

Photo: avlxyz

Prep

10 mins

Cook

15 mins

Difficulty

Easy

Calories

90 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

50gSichuan chilli flakes (coarse)

2 tbspsesame seeds

1 tbspSichuan peppercorns

2star anise

1 stickcinnamon

2bay leaves

3garlic cloves, sliced

1 pieceginger, sliced

250mlneutral oil (rapeseed or peanut)

1 tspsalt

1 tspsugar

Method

Put the chilli flakes, sesame seeds, salt and sugar in a heatproof bowl.

Gently heat the oil with the Sichuan peppercorns, star anise, cinnamon, bay leaves, garlic and ginger over a low heat for 10 minutes until the garlic is pale golden.

Strain the oil and heat it to about 160°C, then pour it over the chilli flakes — they will sizzle.

Stir, cool and transfer to a jar. Rest for 24 hours for the best flavour. Keeps for a month.

Chef's Tip

Don't let the oil get too hot or the flakes burn and turn bitter. The oil should shimmer, not smoke.

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