Authentic Sichuan Chili Oil
Elevate your culinary experience with this authentic Sichuan Chili Oil, a dynamic condiment that adds a fiery kick and aromatic depth to your dishes. Adapted from Fuchsia Dunlop's remarkable 'Sichuan Cookery,' this recipe offers a harmonious blend of heat and fragrance, perfect for enhancing dipping sauces or spicing up your morning pasta. Whether you're a fan of Sichuan cuisine or exploring new flavors, this chili oil will become your go-to condiment.
N/A
Servings
N/A
Calories
2
Ingredients
Ingredients
Chili flakes or coarsely ground chilies
100 g (with seeds)
Peanut oil or corn oil
550 ml (heated to smoking hot)
Instructions
1
1. Place the chili flakes or coarsely ground chilies, along with their seeds, into a clean glass preserving jar. Ensure the jar is heat-resistant to avoid any mishaps.
2
2. In a heavy-bottomed saucepan, heat the peanut or corn oil over high heat. Allow it to reach a point where it is smoking hot. This ensures that the oil is infused with the maximum flavor.
3
3. Remove the saucepan from the heat source and let the oil cool for approximately 10 minutes. Aim for a temperature range of 120-130 degrees Celsius; if you don't have a thermometer, about a 10-minute cool-down period typically suffices.
4
4. Carefully pour the slightly cooled oil over the prepared chili flakes in the jar. A gentle stir once or twice will ensure the chilies are well-coated.
5
5. Allow the mixture to sit and cool naturally in a shaded area. Initially, expect some fizzing and swirling as the chili flakes interact with the hot oil. This is normal and indicates proper infusion.
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6. For immediate use, you can start utilizing the chili oil, but for enhanced flavor and aroma, let it mature for a couple of days before incorporating it into your culinary creations.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Sichuan Chili Oil?
Authentic Sichuan Chili Oil is a dynamic condiment that adds a fiery kick and aromatic depth to dishes, adapted from Fuchsia Dunlop's 'Sichuan Cookery.'
What are the main ingredients required?
The recipe requires 100g of chili flakes or coarsely ground chilies (with seeds) and 550ml of peanut or corn oil.
What type of oil is best for this recipe?
Peanut oil or corn oil are the recommended choices for making this authentic chili oil.
What kind of container should I use?
You should use a clean, heat-resistant glass preserving jar to safely contain the hot oil.
Why must the oil be heated until it is smoking?
Heating the oil to its smoking point ensures that it will be infused with the maximum possible flavor.
How long should I let the oil cool after heating?
Allow the oil to cool for approximately 10 minutes before pouring it over the chili flakes.
What is the ideal temperature for the oil?
The oil should be within a temperature range of 120-130 degrees Celsius before being added to the chilies.
What if I do not have a thermometer?
If you do not have a thermometer, a 10-minute cooling period after the oil reaches its smoking point typically suffices.
What happens when the oil is poured onto the chilies?
You can expect some fizzing and swirling as the chili flakes interact with the hot oil, which is a normal part of the infusion process.
Should I stir the chili oil mixture?
Yes, a gentle stir once or twice after pouring the oil will ensure the chili flakes are well-coated.
Where should the mixture be allowed to cool?
The mixture should be allowed to sit and cool naturally in a shaded area.
Can I use the chili oil immediately?
While you can use it immediately, it is recommended to let it mature for a couple of days for better flavor.
How long should the oil mature for enhanced flavor?
Letting the oil sit for a couple of days allows the aroma and flavor to fully develop.
What is the exact ratio of chili to oil?
The ratio is 100 grams of chili flakes to 550 milliliters of peanut or corn oil.
Should I include the chili seeds?
Yes, the recipe specifically calls for chili flakes or coarsely ground chilies along with their seeds.
What flavor profile does this chili oil offer?
It offers a harmonious blend of heat and fragrance, perfect for enhancing various dishes.
Can this oil be used for breakfast dishes?
Yes, it is excellent for spicing up morning pasta or other breakfast items.
Is this oil suitable for dipping sauces?
Absolutely, it is a perfect addition for enhancing the depth of dipping sauces.
Who is the original inspiration for this recipe?
This recipe is adapted from the work of Fuchsia Dunlop, specifically her book 'Sichuan Cookery.'
Is this a spicy condiment?
Yes, it is a spicy condiment designed to add a fiery kick to your culinary creations.
What cuisine does this oil belong to?
This is an authentic staple of Sichuan and broader Chinese cuisine.
Can I use corn oil instead of peanut oil?
Yes, corn oil is a perfectly acceptable substitute for peanut oil in this recipe.
Why is a heat-resistant jar necessary?
Because the oil is poured while still very hot (120-130°C), a heat-resistant jar prevents the glass from cracking.
Is the fizzing a sign of a problem?
No, fizzing is a positive sign that indicates the oil is at the correct temperature for proper infusion.
How many ingredients are in this recipe?
The recipe is simple and requires only two main ingredients: chili flakes and oil.
What heat level should I use to heat the oil?
The oil should be heated over high heat in a heavy-bottomed saucepan.
Is the final product aromatic?
Yes, the process is designed to create an oil that is as aromatic as it is spicy.
How should the chilies be ground?
The chilies should be coarsely ground or used as standard flakes.
Is this considered an authentic recipe?
Yes, it is based on authentic Sichuan techniques for creating hot oil infusions.
What is the purpose of the 10-minute cooling period?
The cooling period ensures the oil is not so hot that it burns the chilies, but remains hot enough to extract flavor.