Here is how I came up with my Homemade Chilli Oil recipe. For many days I had been craving an authentic Chinese flavour. Every time I made a bowl of noodles or rice, I felt like something was missing. Then it struck me, whenever I visit a Chinese restaurant my dish is always accompanied with a drizzle, more like doused, with chilli oil.
Chilli Oil is an integral part of Chinese cuisine and I can see why. It can make any dish taste better. After a few test runs in the kitchen, I believe I have derived the right nutty and smoky aroma that the oil needs. This homemade chilli oil is super easy to make and the best part is that it can be stored for a long time. You can enhance the flavour of any dish – noodles, rice, potstickers, soups, and the list go on……
You may like to try this chilli oil with our other recipes – Steamed Vegetable Dumplings , Vegetable and Crispy Rice Soup and Burnt Garlic Corn and Peas Fried Rice.
Prep time: 5 minutes
Total time: 15 minutes
Ingredients for Chilli Oil
1/2 cup chilli flakes with seeds
1 tablespoon minced garlic
1 teaspoon salt
1 ½ cups vegetable oil
2 bay leaves
1 cinnamon stick
3 star anise
1 black cardamom
1/2 teaspoon roasted sesame
1/2 teaspoon vinegar
Directions for Chilli Oil
- Transfer chilli flakes, garlic and salt in a ceramic bowl or a heat resistant bowl and set aside.
- In a saucepan, add oil, bay leaves, cinnamon stick, star anise and cardamom. Cook it on low heat for 10 minutes till the spices start to release the aroma. Now increase the heat till the oil just starts smoking. This will take 2 to 3 minutes.
- Now switch off the heat and remove the spices. Wait for 30 seconds to one minute and then pour it over the chilli mixture carefully as the oil will bubble up.
- Add the toasted sesame, vinegar and mix. Set aside until it comes to room temperature.
- Pour in a clean bottle and keep refrigerated.
