SZECHUAN CHILI OIL (V)
Szechuan chili oil
vegan|pantry item|spicy
YIELD: 200-250 g
PREP TIME: 5 mins
COOK TIME: 30 mins
Ingredient / Recipe notes:
- Making chili oil at home allows choice in the quality of oil used and avoids harmful synthetic food additives.
- Fresh spices makes a big difference in both nutritional value and flavour. Most dry spices will last two years, if kept in a dry and dark place.
INGREDIENTS
1 cup organic canola oil (or other organic neutral oil)
2 bay leaves
2 star anise
1 inch knob ginger
1 tsp fennel seed
2 Tbsp red Szechuan peppercorns
1 Tbsp green Szechuan peppercorns
2 tsp cumin seeds
2 tsp white peppercorns
2 Tbsp Korean chili flake
1 tsp oyster mushroom powder (optional)
1/4 tsp Himalayan pink salt
DIRECTIONS
Combine oil, bay leaves, star anise, and ginger into a small heavy-bottomed pot, confit over medium-low heat for about 15 mins. The temperature for confit should be at about 225-250° F / 110-120° C and cause small bubbles to slowly rise from the spices. If you notice the spices sizzling more vigorously than that, or darkens too quickly, reduce heat. If you are not achieving any bubbles, gradually increase heat until you do.
Heat another pan on medium, toast fennel seeds, Szechuan peppercorns, cumin and white peppercorns, until fragrant and put half of the mixture into the oil confit.
Let the other half cool and then blend in a spice grinder. Set aside.
Combine the blended spices, Korean chili flakes, mushroom powder (if using) and salt into a heavy glass bowl (heat resistant for hot oil).
Once the ginger looks crisp and the aroma fills your kitchen, the oil is ready. Carefully pour the hot oil through a strainer into the Korean chili flakes mixture. Stir to evenly distribute the oil.
Store in a glass container, once cooled, keep in the fridge. Best eaten within a month (if it lasts that long!).
Enjoy!
