SZECHUAN PEPPER OIL RECIPES

Name: Sichuan Chile Oil
Total time: 15 min
Yield: About 1 1/4 cups chile oil
Cuisine: chinese
Ingredients: 4 dried chiles de árbol, stems and seeds removed (see Note); 2 dried ancho chiles, stems and seeds removed (see Note); 1 cup neutral oil, such as canola, rice bran or soybean oil; 4 garlic cloves, smashed with the side of a knife, skins discarded; 1 (1-inch) unpeeled knob fresh ginger, smashed with the side of a knife; 1 tablespoon Sichuan peppercorns; 1 whole star anise pod; 1 teaspoon whole cumin seeds; 1 teaspoon whole fennel seeds; 1 tablespoon granulated sugar; 1 tablespoon sesame seeds (black, white or a mix); 1/2 teaspoon kosher salt; 1/4 teaspoon MSG powder, such as Aji-no-moto or Ac’cent (optional)

SICHUAN CHILE OIL RECIPE - NYT COOKING

Sichuan Chile Oil Recipe - NYT Cooking image

Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It’s especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)

Provided by J. Kenji López-Alt

Total Time 15 minutes

Yield About 1 1/4 cups chile oil

Number Of Ingredients 13

Ingredients

4 dried chiles de árbol, stems and seeds removed (see Note)
2 dried ancho chiles, stems and seeds removed (see Note)
1 cup neutral oil, such as canola, rice bran or soybean oil
4 garlic cloves, smashed with the side of a knife, skins discarded
1 (1-inch) unpeeled knob fresh ginger, smashed with the side of a knife
1 tablespoon Sichuan peppercorns
1 whole star anise pod
1 teaspoon whole cumin seeds
1 teaspoon whole fennel seeds
1 tablespoon granulated sugar
1 tablespoon sesame seeds (black, white or a mix)
1/2 teaspoon kosher salt
1/4 teaspoon MSG powder, such as Aji-no-moto or Ac’cent (optional)

Steps:

Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.

HOW TO MAKE CHINESE RED OIL FROM SCRATCH | CHINA SICHUAN FOOD

How to Make Chinese Red Oil from Scratch | China Sichuan Food image

Homemade Chinese spicy red oil. This is a Composited Sichusn style chilli oil.

Provided by Elaine

Categories sauce

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 32

Number Of Ingredients 11

Ingredients

100 g dried chili peppers ( ,cut into small pieces)
1 tbsp. Sichuan peppercorn
1 tbsp. white sesame seeds
2 cups oil ( ,recommend colleseed oil)
2 green onion ( ,white parts only)
1 thumb ginger ( ,sliced)
2 star anises
2 bay leaves
1 small piece of Chinese cinnamon
1 tsaoko ( ,optional)
1 small fructus amomi ( ,?? (optional))

Steps:

Make the pepper flakes
Prepare the oil
Mix oil with pepper

Nutrition Facts : Calories 27 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 3 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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