How to Make Sichuan Chili Oil
If you're going to get into Sichuan cuisine—the most fiery and, to my mind, most flavorful of Chinese cooking styles—you are going to need some chili oil. It goes on everything, as an ingredient, a condiment, a salad dressing (sort of), bathing foods in the one-two punch of ma (the numbing effect of Sichuan peppercorns) and la (the intense heat of dried chilies). And while you can buy chili oil in most Asian supermarkets, it's really quite easy to make yourself, and far tastier. (Ingredients can be found at those supermarkets or ordered online.) I whipped up a batch for Chinese New Year. Click through the slideshow to see how it's done.
1/10The Chilies
First, you'll need a ton of chilies and Sichuan peppercorns. For the former, just about any kind (and level of heat) will do; just make sure they're roughly ground and you have a lot—at least half a pound. For the latter, you want at least 1/2 cup of the freshest you can find (many shops sell them online).
Matt Duckor2/10The Oil
This is the most important step: Infusing the oil. In a heavy-bottomed saucepan, simmer 1 1/2 quarts canola oil with a whole head of garlic, a 3-inch nub of ginger, and a host of dried spices: star anise, coriander seeds, cinnamon sticks, black and green cardamom. You want the garlic and ginger just fizzing over low heat, making sure neither browns or burns, for at least 2 hours, until the oil is deeply fragrant.
Matt Duckor3/10Mixing the Chilies
In a large steel mixing bowl, add the ground chilies, the Sichuan peppercorns, 1 tablespoon of salt, and 2 tablespoons of soy sauce. Stir to combine.
Matt Duckor4/10Oil Time
When the infused oil is ready, turn the heat up to high, and when the ginger and garlic are furiously fizzing, pour the oil through a sieve into the dried chili mixture. And, uh, be careful!
Matt Duckor5/10The Foam
Chefs in Sichuan told me that if the oil foams up, that's a good sign.
Matt Duckor6/10Oh Man, That Is Good
Matt Duckor7/10Pack It Up
When it's cooled down a bit, pour the chili oil into jars: Large if you're keeping this for yourself, smaller if you want to give as gifts. (This stuff makes a good gift!)
Matt Duckor8/10Ready to Rock
While it's pretty good right now, it will taste even better a few days from now. Plus, it'll keep pretty much forever, especially if you put it in the fridge.
Matt Gross9/10Get Saucy
But of course, why would you want to just store it? I use it all the time to make a sauce for boiled dumplings: a good heaping spoonful or two with a ton of black vinegar. The mix of heat, numbingness, and tartness is really the best thing in the world.
Danielle Walsh10/10So What Are You Waiting For?
This is what you get! Go read our article about making dumplings for Chinese New Year (or any time), and start eating!
