Chinese Chilli oil

Chinese Chilli Oil
 
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Nutrition Information
  • Serves: 70 tablespoons
  • Serving size: 100g
  • Calories: 795kcal
  • Fat: 89g
  • Saturated fat: 6g
  • Carbohydrates: 0.5g
  • Sugar: 0.8g
  • Sodium: 0.79g
  • Fiber: < 0.5g
  • Protein: 1.1g
Recipe type: Chilli Oils
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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Chilli oil is an essential for many<a href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/" data-mce-href="https://chilliworkshop.co.uk/chinese-cooking-with-chillies/"> Chinese dishes</a>. This is a really simple and basic Chinese chilli oil that is a bit time-consuming, but really easy to make. Some recipes call for up to 20 different spices – including star anise, szechuan pepper and cinnamon – but if you are only starting to make these oils, it’s best to start with a basic recipe. As time goes on, experiment with different ingredients until you find your perfect combination. This oil is great to have on hand and can be added to many other dishes besides Chinese. A little goes a long way
Ingredients
  • Dried Chillies - 3.5 ounces (see note)
  • Vegetable Oil - 3 to 4 cups
  • Garlic – 3 to 4 cloves - (optional)
  • Freshly chopped Ginger – 2 to 3 tablespoons (optional)
Instructions
  1. Cover the Chillies with boiling water and allow soaking overnight.
  2. Drain chillies and blend into a pulp in a food processor
  3. Add Chilli pulp to a saucepan. Add oil and bring to a slow simmer. Be careful that the oil is not too hot otherwise, you will burn the chillies. Start with 3 cups of oil and add more if needed.
  4. Cook at this temperature for 2 to 4 hours
  5. If using ginger or garlic (or both) add after about an hour.
  6. Remove from the heat. Allow to cool. Pour into sterilized glass containers. Seal
Notes
For authentic Chinese Chilli oil use Facing Heaven (Chaotianjiao) Chillies, Xiao mi or Erjintiao Chillies


Keywords: Chinese chilli oil