Sichuan Red Chili Oil
Sichuan cuisine is one of the most interesting cuisine styles that I have had the pleasure of learning about here at Spices Inc. The wide array of individual and diverse cooking styles used in such a small geographical area is fascinating. One of the major components of almost every Sichuan dish is chile peppers in some form or fashion. Chile peppers are used whole, chopped, in flake form, and in case that isn't enough you can add chili oil to the mix!
In Sichuan cuisine, red chile oil, also known as Hong You, is used in cooking and also as a dip for meat and dim sum. Some dishes that use chile oil include Pork Wontons, DanDan Noodles and Ma Po Tofu.
Ingredients:
- 2 cups canola oil
- 4 whole Star Anise
- 3 cloves of garlic, minced
- 3 Black Cardamom Pods
- 3 Whole Cloves
- 2 Bay Leaves
- 1 stick Cinnamon
- 1 3" piece of ginger, smashed
- 1 cup dried De Arbol chiles, stemmed and chopped
- 3 Tbsp Sichuan Peppercorns
- 1 Tbsp light soy sauce
- 1/2 tsp Kosher Salt
Instructions:
- Place a 2 quart saucepan with oil on the stove.
- Add star anise, garlic, cardamom, cloves, bay leaves, cinnamon and ginger and warm to medium heat.
- Stir occasionally until garlic is golden, about 15 - 20 minutes.
- Transfer all ingredients to a 1 quart glass jar.
- Add chiles, peppercorns, soy sauce and salt.
- Let cool to room temperature.
- Using a slotted spoon, remove and discard garlic and ginger.
- Transfer all ingredients to a glass jar.
- Seal jar and let sit for at least 24 hours.
- To use, strain oil and discard solids.
