Chili Oil
Chili oil, rooted in Sichuan cuisine, is famous for its bold and spicy flavors, thanks to chili peppers and Sichuan peppercorns. This versatile condiment has gained international recognition, becoming a staple in many Asian cuisines. Chili oil’s spiciness comes from capsaicin, which offers health benefits like boosting metabolism, reducing inflammation, and improving cardiovascular health. Garlic and ginger in some recipes add antioxidant and anti-inflammatory properties. Used as a condiment, marinade, or cooking ingredient, chili oil enhances dishes with heat and depth. A little goes a long way, making it a valuable addition to both traditional Chinese and modern recipes.
Homemade chili oil offers customization and creativity, making it a unique gift or addition to your culinary repertoire. Ensuring a clean and hygienic preparation process provides peace of mind, knowing exactly how the oil was made and stored. It can be more cost-effective, especially when made in larger batches. You can choose high-quality oils like extra virgin olive oil or avocado oil for a healthier and tastier result. Control the spice and seasoning to suit dietary preferences and needs. Using fresh ingredients and aromatics results in a more vibrant and aromatic oil compared to store-bought versions. Homemade chili oil is free from preservatives, ensuring a more natural and healthier product.
VISUAL
INGREDIENTS
- 1 cup Sichuan Chili Flakes
(approx. 50g)
- 2 cups Neutral Oil
(approx. 473ml)
- 1 no. Shallots
(quarters)
- 1 inch Ginger
(sliced)
- 4 cloves Garlic
(crushed)
- 4 tbsp Sichuan Peppercorns
- 2 stalks Scallions
- ½ bunch Cilantro
- 4 pods Star Anise
- 1 stick Cinnamon
- 1 pod Chinese Black Cardamom
- 2 nos. Bay Leaves
- 2 tsp Sugar
- 2 tsp Salt
INSTRUCTIONS
- Heat the neutral oil in a saucepan over medium heat until it reaches around 275°F (135°C) (do not overheat the oil, as it can burn the spices).
- Next, combine the Sichuan chili flakes, Sichuan peppercorns, sugar, and salt in a heatproof bowl (a glass, stainless steel, or ceramic bowl will work).
- Add the rest of the ingredients to the hot oil and let it simmer for 10 minutes.
- Remove the spices using a fine-mesh strainer.
- Carefully pour it over the chili mixture in the bowl (be cautious, as the oil may splatter).
- Stir well to combine all the ingredients, and allow it to cool completely before transferring it to a clean, airtight jar.
- Store your homemade chili oil in a cool, dark place. It can last for months.
- Let the chili oil sit at room temperature for at least 24 hours before using to allow the flavors to meld together.
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Nutrition at a glance
4411kcal
CALORIES
in total
478.62g
FAT
613.1%
0mg
CHOLESTEROL
0%
4700mg
SODIUM
204.4%
96.9g
CARBOHYDRATE
35.2%
19.14g
protein
38.3%
The nutritional values on standard recommended daily intakes from the FDA for a 2000-calorie diet. Fat: 78g, Cholesterol: 300mg, Sodium: 2300mg, Carbohydrate: 275g, Protein: 50g
At The Chinese Table, we aim to provide nutritional information as a useful reference for our readers. Nevertheless, we do not claim to be professional nutritionists, and the values provided are rough approximations. The true nutritional content of a recipe can fluctuate depending on the specific brands, types of ingredients, and serving sizes utilized. Various online tools may also produce different outcomes. For more accurate nutritional details, we suggest consulting a reliable source such as the USDA FoodData Central Nutrition Calculator, which enables you to enter your precise ingredients and quantities for the most reliable information.
Hey, I'm Celeste
In our Cantonese household, we valued the tradition of preparing everything from scratch. We understood the importance of mastering the fundamental skills and techniques that are the foundation of Chinese cooking. This section captures the memories and wisdom shared across generations. It honors the timeless traditions of Chinese cuisine and offers a chance to add a personal touch to your creations.