Adam Liaw's Sichuan chilli oil

Name: Adam Liaw's Sichuan chilli oil
Cook time: 1 h 30 min
Yield: 1½ litres
Cuisine: Chinese
Ingredients: 1 litre canola oil; 3 star anise; 3 black cardamom, bashed; 2 sticks cinnamon; 3 dried bay leaves; 4 tbsp Sichuan peppercorns; 4 spring onions, cut into 5cm lengths; 1 red onion, peeled and sliced; 4cm ginger, thickly sliced; 1½ cups Chinese chilli flakes; 2 tbsp mild Korean chilli powder; 4 tbsp toasted sesame seeds

Adam Liaw

Updated December 2, 2022,first published 3:39pm

easyTime:1-2 hoursMakes:1½ litres

This fragrant chilli oil will be as hot as the chillies you use, so choose chilli flakes or powder based on your heat preference. I usually don't add garlic to chilli oils, as it was avoided in traditional Chinese cooking due to the risk of botulism.

Ingredients

1 litre canola oil
3 star anise
3 black cardamom, bashed
2 sticks cinnamon
3 dried bay leaves
4 tbsp Sichuan peppercorns
4 spring onions, cut into 5cm lengths
1 red onion, peeled and sliced
4cm ginger, thickly sliced
1½ cups Chinese chilli flakes
2 tbsp mild Korean chilli powder
4 tbsp toasted sesame seeds

Method

1. Heat the oil to 200C and add the star anise, black cardamom, cinnamon, bay leaves and Sichuan peppercorns. Then add the spring onion, onion, and ginger and fry until the spring onion, onion and ginger appear lightly browned. Remove all the ingredients from the oil with a slotted spoon or strainer and take the oil off the heat.
2. Allow the oil to cool for about 10 minutes to around 120C, and then pour over the dried chilli flakes, Korean chilli powder and sesame seeds. Allow the oil to cool completely for about 1 hour, and then transfer the chilli oil into jars.
Also try Adam Liaw's smoky chilli tomato sauce

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