Tim Jones Portfolio
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    Chinese Chili Oil

    Ingredients

    1½-3 cups neutral oil(350-700 ml)
    5 star anise
    1 cinnamon stick (preferably cassia cinnamon)
    2 bay leaves
    1 bunch green onions
    3 tablespoons Sichuan peppercorns
    2 black cardamom pods (optional)
    4 nuggets dried sand ginger (optional – about 1 tablespoon)
    2 teaspoons cloves (optional)
    3 cloves garlic (optional – crushed)
    1-2 shallots (optional – halved)
    ¾-1 1/4 cup Sichuan chili flakes (65-110g)
    1 – 2 teaspoons salt (to taste)

    Steps

    • The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics.
    • f you used 1½ cups of oil, Âľ cup of chili flakes is best.
    • Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250°-275° F/135° C