📝 About This Recipe
This isn't just a condiment; it’s a liquid gold infusion that captures the soul of Sichuan cuisine. By slow-steeping aromatics in neutral oil before drenching toasted chili flakes, we create a complex profile of smoky heat, numbing tingle, and deep umami. This oil transforms everything from simple noodles to morning eggs into a gourmet experience.
🥗 Ingredients
The Chili Base
- 1 cup Sichuan Chili Flakes (preferably a mix of Erjingtiao and Facing Heaven varieties)
- 2 tablespoons Toasted Sesame Seeds (white or mixed)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Mushroom Powder (for an extra umami boost)
The Aromatic Oil Infusion
- 2 cups Neutral Oil (Grapeseed, Canola, or Peanut oil work best)
- 3 pieces Star Anise (whole)
- 1 piece Cassia Cinnamon Stick (roughly 3 inches long)
- 3 pieces Bay Leaves (dried)
- 2 tablespoons Sichuan Peppercorns (whole red or green)
- 3 pieces Shallots (thinly sliced)
- 5 pieces Garlic Cloves (smashed)
- 1 inch Ginger (sliced into rounds)
- 2 pieces Cardamom Pods (black or green, lightly crushed)
The Finishing Touch
- 1 teaspoon Chinkiang Black Vinegar (adds a subtle brightness to the finished oil)
👨🍳 Instructions
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1
In a large heat-proof glass jar or ceramic bowl, combine the Sichuan chili flakes, toasted sesame seeds, salt, and mushroom powder. Stir well to ensure the spices are evenly distributed.
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2
Pour the 2 cups of neutral oil into a medium saucepan or wok over medium-low heat.
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3
Add the shallots, garlic, and ginger to the cold oil. Starting them cold allows the moisture to evaporate slowly, preventing burning.
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4
Add the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and cardamom pods to the oil.
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5
Heat the oil gently until it reaches approximately 225°F (107°C). You should see small bubbles surrounding the aromatics.
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6
Maintain this temperature for 25-30 minutes. The goal is to slowly fry the aromatics until the shallots turn a deep golden brown, infusing the oil with their scent.
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7
Once the shallots are crispy and golden, use a slotted spoon to remove all the solids from the oil. Discard the solids or save the crispy shallots for a snack.
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8
Increase the heat of the clear oil until it reaches 325°F-350°F (160°C-175°C). Use an instant-read thermometer for precision.
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9
Carefully pour about 1/3 of the hot oil over the chili flake mixture. It will bubble vigorously—this 'toasts' the flakes and develops the red color.
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10
Wait 30 seconds for the bubbling to subside, then pour in the remaining oil. Stir gently with a metal spoon.
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11
Stir in the Chinkiang black vinegar. It will sizzle slightly; this helps stabilize the color and adds a hidden layer of complexity.
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12
Allow the oil to cool completely at room temperature, uncovered. The flavors will continue to develop as it sits.
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13
Once cool, seal the jar and store in a cool, dark place. For the best flavor, wait 24 hours before using.
💡 Chef's Tips
Always use a heat-proof container like tempered glass or ceramic; plastic will melt and standard glass may crack from the heat. If your oil smells burnt, you likely overheated it—keep a thermometer handy and don't exceed 375°F. For a finer texture, you can pulse the chili flakes in a spice grinder before mixing, but the coarse flakes offer a better 'crunch'. Customize the heat by adjusting the ratio of Erjingtiao (mild/aromatic) to Facing Heaven (spicy) peppers. Keep the jar tightly sealed to prevent the oil from going rancid; it stays fresh for up to 3 months in the fridge.
🍽️ Serving Suggestions
Drizzle over steaming bowls of Pork and Chive Dumplings. Swirl into a bowl of Dan Dan Noodles or simple Soy Sauce Noodles. Use as a finishing oil for Avocado Toast with a soft-poached egg. Mix with a little honey and soy sauce for an incredible spicy wing glaze. Serve alongside a cold cucumber salad for a refreshing contrast of heat and cool.