Hot Chili Oil
This spicy and fragrant oil is a must if you cook often with a wok and pairs well with veggies, red meats and poultry.
Ingredients
- 1 cup vegetable oil
- ½ cup dry, hot chiles, e.g. Teja pepper
- 5 Tbsp Sichuan Imperial red pepper
- 2 Tbsp fennel
- 7 star anise
- 2 black cardamom pods, cracked
- 4 extra-aged mandarin peel
- 1 nutmeg
- 3 inch length of cassia
- 2 large dry ginger pieces
Method
-
1
Place all ingredients in a pan.
-
2
Heat on medium/low, until the oil is odorant and the chilies begin to change colour.
-
3
Remove from the heat. Let rest for 15 minutes. Filter and keep in a clean jar.
