How to Make Delicious Chili Oil

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Using dried chillies means you can control the heat of the oil and they also impart more flavour. It adds a delightful kick to whatever dish you're using it in. Commonly used as a finishing oil for risottos, pastas and seafood, it's also. You can have Chili Oil using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chili Oil

1. You need 1 stick of Cinnamon.
2. Prepare 2 of dry bay leaves.
3. You need 3 of Star Anise.
4. Prepare 1/2 Tbsp of Whole Coriander.
5. Prepare 1 Tsp of Fennel Seeds.
6. Prepare 1 Tsp of Szechuan Peppercorns.
7. It's 2 cups of neutral cooking oil (vegetable works fine).
8. It's 100 g of Chili Flakes (or 140g for denser, spicier oil).
9. Prepare 5 of garlic cloves.
10. Prepare 10 g of Ginger.
11. You need 1 tsp of Sugar.
12. It's 1 tsp of Salt.

Insert the long dried chillies into the neck of the bottle, then seal. Chilli Oil is a great addition to table condiments, and easy to make. We recommend using dried chillies (you can use fresh as well, but chilli oil made with fresh chillies should only be kept for a couple of weeks and stored in the fridge). The heat from dried chillies will take a few weeks to build up in the oil.

Chili Oil instructions

1. Add cinnamon, bay leaves, star anise, coriander, fennel seeds, szechuan peppercorns to a wok on medium high heat, and toast until fragrant while constantly tossing to ensure they don't burn on one side (2-3 minutes, do not burn).
2. Pour oil into a heavy saucepan, add toasted spices, 2 smashed garlic cloves, and 5g knob of ginger. Bring oil up to 250F and cook the spices for 5-10 minutes to infuse oil with their flavours.
3. Strain the oil into a clean heavy saucepan, and put the clean oil back on heat until oil reaches 350F.
4. Put chili flakes in a LARGE HEAT PROOF bowl or large heavy saucepan..
5. Once oil has reached 350F, pour half of it into the LARGE HEAT PROOF bowl. The oil will bubble and expand when it hits the chili flakes, so make sure the HEAT PROOF bowl is LARGE enough to not overflow..
6. Set the remaining oil aside and allow to cool to about 250F. While oil is cooling, mince the remaining 5g of Ginger and 3 cloves of Garlic. Don't add them during the first pour or they could burn..
7. When the oil has cooled to 250, add the garlic, ginger, salt, sugar to the chili flakes and then pour the remining oil in and mix to combine.
8. Wait until mixture has reached room temperature and then store in a jar or other airtight container..

After a while most of the cooked chilli flakes and sesame seeds tend to stay at the bottom of the container. Use a clean spoon to stir before serving. The smoking point is the temperature at which the oil begins to break down and burn, losing its flavour and nutritional benefits. Generally, the more refined an oil is, the higher the smoking point. Use neutral refined oils such as groundnut, vegetable and grapeseed for deep-frying; keep flavoured oils for finishing dishes and salad dressings.