My obsession with chilli and all thing spicy continues. This chilli oil has a numbing effect from the Sichuan peppercorn.
If you don’t like Sichuan peppercorn, skip it and attend the rest. All ingredients are changeable depending your preference.
What you need:
1Litre vegetable oil
10cm Fresh ginger root (sliced)
1 bunch Shallot
5 Star Anise
600g Dried Sichuan Peppercorn
2.5 Cups Dried Chilli Powder
1 Handful Dried Birds Eye Chilli
1 Cup White sesame
1.Heat the oil in a deep pot, put ginger and shallot in the fuse with the oil. Turn the heat to medium and simmer for 10 min.
2. Take the shallot & ginger out of the pot. Then put the rest of the chilli powders and star anise into the oil, simmer at low heat for at least 3 min without burning the powder.
3. Turn off the heat. Use a drainer or sieve to separate the hot oil from all the powder. I personally prefer to leave a little chilli powder in.
4. Pour the sesame in. Let the whole pot cool to room temperature and bottle up.
Refrigeration is needed and the chilli oil should last at least 2 months.
It is a versatile chilli oil that goes well with noodle, dumpling, omelette, chicken, fish, pizza, pasta, salad dressing etc.