Sichuan Chilli Oil

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the chilli flakes, sesame seeds, salt and sugar in a large heatproof bowl and stir.

   Mark done

2. Heat the oil with the onion, ginger, spring onions and all the whole spices over medium-low heat 15 minutes, until the aromatics are golden and the oil smells strongly of them.

   Mark done

3. Strain the oil and discard the solids. Return the oil to the pan.

   Mark done

4. Bring the oil to 190C — a chilli flake dropped in should sizzle vigorously.

   Mark done

5. Pour a third of the oil over the chilli flakes and stir; it will foam and smell toasty.

   Mark done

6. Let the oil in the pan drop to about 160C, then pour over another third and stir.

   Mark done

7. Let it drop again to about 130C and pour over the last third.

   Mark done

8. Stir well, cool completely, and pour into a clean jar with all the sediment.

   Mark done

9. Leave 24 hours before using — the colour and flavour deepen overnight.

   Mark done

Chef’s Tips

• Three pours at three temperatures. One pour scorches the top.
• Coarse flakes, never powder.
• Keep the sediment. It is most of the flavour.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Wontons
• Cold noodles
• A fried egg

Storage & Reheating

In a sealed jar at room temperature for 3 months, or refrigerated for 6.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.