Updated: Aug 1, 2021
I'm always looking for a delicious chilli oil to dunk my chicken dumplings into. This chilli oil is amazing! It packs a punch without being overly spicy. You can adjust the spice level, by adding more or less of the chilli flakes. But the aromatics are so important. It brings a depth to the oil. Something that elevates this oil from the ones you can pick up from the shops. Once you try this recipe, you will never go back! Thats a promise!
Preparation Time 5 minutes
Cook Time 20 minutes
Yields 1 1/2 cups of chilli oil
1/2- 1 cup vegetable oil
1 star anise- broken
1/3 stick of cinnamon
1 teaspoon black peppercorns
1 black cardamom
2 spring onion stalks- whites only- cut into chunks
1 bay leaf- fresh / dried
3-4 cloves of garlic- skins on- but crushed
1/3 cup red chilli flakes
1/2 teaspoon salt
1 teaspoon vinegar
Gather the aromatics you will be using for the chilli oil. Pick a saucepan which has at least 1 inch clearance between the oil and the rim of the saucepan.
Place the oil and the aromatics in the saucepan.
Set the saucepan over a medium heat. Lower the heat and place a thermometer in the oil to moderate the temperature. Slowly bring the temperature of the oil to 110c-120c. Small bubbles will begin to form in the oil. This will take around 20-30 minutes.
Once the temperature reaches 120c turn off the stove.
Place the chilli flakes in a heatproof bowl. Add the salt and vinegar. Mix well and set aside.
Turn the stove on again onto a medium heat. Bring the temperature to 148c then remove from the stove.
Strain the oil into the bowl. Discard of the aromatics and spices. Once you pour the oil into the chilli flakes, the oil will bubble. That's perfect. Mix well.
Bring the chilli oil to room temperature. Pour into an airtight jar and store in the refrigerator for up to 6 months.
To use: dip a clean dry spoon in the jar every time to avoid spoilage.
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