Sichuan Chilli Oil

Make Ahead and Storage

Keep it in the fridge in a sealed jar and use it within 4 days, or freeze small jars for longer keeping. Home-made flavoured oils, even those made with dried chillies and spices, can carry botulism, which cannot be seen, smelled or tasted.

Making Sichuan Chilli Oil

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

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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.

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

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4. Bring the oil to 190°C / 375°F — a chilli flake dropped in should sizzle vigorously.

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

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6. Let the oil in the pan drop to about 160°C / 320°F, then pour over another third and stir.

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7. Let it drop again to about 130°C / 266°F and pour over the last third.

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

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9. Cover and refrigerate for 24 hours before using — the colour and flavour deepen overnight.

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Related guide: Prep, cook and total time.

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Tips for Success

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

Some Background

The oil is poured over the chilli in three stages, at three temperatures, and that is the whole technique. The first pour at around 190°C / 375°F toasts and blooms the flakes; the second at 160°C / 320°F extracts the colour; the third at 130°C / 265°F keeps the aroma without cooking it away. One pour at high heat scorches the top layer and leaves the bottom raw, which is exactly what most disappointing homemade chilli oil is. Use coarse flakes, not powder, which burns instantly.

Serving Ideas

Wontons · Cold noodles · A fried egg

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Quick Answers

Sichuan Chilli Oil Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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