Sichuan Chilli Oil

by Pippa Middlehurst, featured in Dumplings and Noodles

Published by Hardie Grant

Introduction

This is something that I always have on hand in my pantry. I will make it by the litre and store it in large swing-top jars. I give it as gifts at Christmas, or favours at events. My mum will bribe her friends to babysit her cat with promises of it. It is one of those things that is just better when it's homemade, and once you have tried it, you will never settle for mediocre store-bought chilli oil again. The recipe is also very versatile - you can double the quantities or make half, as you wish.

Do not use Italian chilli flakes for this recipe (the dark red circular-shaped flakes with seeds); it must be bright red crushed Asian chilli flakes, which are finely ground and have a distinctive colour and flavour. Korean chilli flakes (gochugaru) also work well.

As featured in

Dumplings and Noodles

Image of Pippa Middlehurst's Sichuan Chilli Oil — Photo by India Hobson & Magnus Edmondsen

Ingredients

Makes: 750ml (generous 3 cups)

Metric Cups

750 millilitres groundnut oil or rapeseed oil
8 centimetres fresh ginger (unpeeled) roughly chopped
1 white part (or 4 spring onions) leek
1 head garlic, halved widthways
4 star anise
6 tablespoons Sichuan peppercorns
2 tablespoons coriander seeds
1 cassia bark stick or cinnamon stick
1 black cardamon pod
1 tablespoon green cardamom pods
4 bay leaves
2 cloves
1 tablespoon fennel seeds
100 grams Sichuan crushed chilli flakes
4 tablespoons sesame seeds toasted
1 tablespoon fine sea salt
1 tablespoon light soy sauce

750 millilitres peanut oil or rapeseed oil
8 centimetres fresh gingerroot (unpeeled) roughly chopped
1 white part (or 4 spring onions) leek
1 head garlic, halved widthways
4 star anise
6 tablespoons Sichuan peppercorns
2 tablespoons coriander seeds
1 cassia bark stick or cinnamon stick
1 black cardamon pod
1 tablespoon green cardamom pods
4 bay leaves
2 cloves
1 tablespoon fennel seeds
100 grams Sichuan crushed chile flakes
4 tablespoons sesame seeds toasted
1 tablespoon fine sea salt
1 tablespoon light soy sauce

Method

Sichuan Chilli Oil is a guest recipe by Pippa Middlehurst so we are not able to answer questions regarding this recipe

Heat the oil in a large, heavy-based saucepan to 85-90°C (185-195°F) and add the ginger, leek or spring onions and the garlic. They should fizz barely in the pan. If they fizz fiercely, turn down the temperature; you don't want them to colour or burn. Once the temperature is adjusted to your liking, add the star anise and 3 tablespoons of the Sichuan peppercorns, along with the coriander seeds, cassia bark or cinnamon stick, black and green cardamom pods, bay leaves, cloves and fennel seeds. Turn the heat to the lowest setting and leave the oil to infuse for at least 1 hour, or preferably 2 hours. Keep an eye on the oil, stirring every now and again and making sure the aromatics are not getting too brown.
After the oil has infused, the garlic and ginger will look slightly darkened, but not browned, and a little shrivelled. Let the oil cool slightly before straining out the solid ingredients.
Grind the remaining 3 tablespoons of Sichuan peppercorns using a pestle and mortar or a spice grinder. Mix these in a bowl with the Sichuan chilli flakes, then add to the sterilized jar in which you plan to store your oil, along with the toasted sesame seeds.
Carefully pour the warm oil over the chilli flakes. The flakes will sizzle, and the oil will turn a deep red. Once the oil has fully cooled, add the salt and soy sauce. Seal the jar with a lid and store in the fridge.

Heat the oil in a large, heavy-based saucepan to 85-90°C (185-195°F) and add the ginger, leek or spring onions and the garlic. They should fizz barely in the pan. If they fizz fiercely, turn down the temperature; you don't want them to colour or burn. Once the temperature is adjusted to your liking, add the star anise and 3 tablespoons of the Sichuan peppercorns, along with the coriander seeds, cassia bark or cinnamon stick, black and green cardamom pods, bay leaves, cloves and fennel seeds. Turn the heat to the lowest setting and leave the oil to infuse for at least 1 hour, or preferably 2 hours. Keep an eye on the oil, stirring every now and again and making sure the aromatics are not getting too brown.
After the oil has infused, the garlic and ginger will look slightly darkened, but not browned, and a little shrivelled. Let the oil cool slightly before straining out the solid ingredients.
Grind the remaining 3 tablespoons of Sichuan peppercorns using a pestle and mortar or a spice grinder. Mix these in a bowl with the Sichuan chile flakes, then add to the sterilized jar in which you plan to store your oil, along with the toasted sesame seeds.
Carefully pour the warm oil over the chile flakes. The flakes will sizzle, and the oil will turn a deep red. Once the oil has fully cooled, add the salt and soy sauce. Seal the jar with a lid and store in the fridge.

Additional Information

STERILIZING JARS
To sterilize your jar, run it and its lid through a hot cycle in the dishwasher or wash in hot, soapy water, then rinse and drain before putting in the oven (preheated to 120°C/250°F/Gas ½) to dry out for 15 minutes. Carefully remove from the oven and fill while still hot.