Name: Chili Oil
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 1¼ cups vegetable oil; 1 shallot , sliced into ¼-inch rings; 1 (2-inch) piece ginger , peeled and sliced into ¼-inch-thick rounds; 3 garlic cloves , peeled; 2 bay leaves; 1 star anise pod; 1 cinnamon stick; 1/2 cup Sichuan chili flakes; 1/8 teaspoon table salt

Why This Recipe Works

Chili oil, neutral oil infused with aromatics and spices and tinted vibrant red by Sichuan chili flakes, features in many traditional Chinese dishes. It can also be used at the table to add color and moderate heat to noodles, soups, or dumplings such as Har Gow. In this fragrant version, a star anise pod and cinnamon stick offer warm notes and the chili flakes lend a bite.

Before You Begin

If Sichuan chili flakes are unavailable or you'd prefer a less spicy chili oil, you can substitute gochugaru (Korean chili flakes).

Instructions

Bring oil, shallot, ginger, garlic, bay leaves, star anise, and cinnamon to simmer in small saucepan over medium heat. Reduce heat to low; tiny bubbles should surround aromatics, but aromatics should not fry. Cook until garlic and shallot are golden brown, taking care to maintain gentle bubbling, 45 to 60 minutes.

Combine Sichuan chili flakes and salt in medium heatproof bowl. Strain oil mixture through fine-mesh strainer over chili flakes (mixture may bubble). Discard solids in strainer. Let chili oil cool completely, about 1½ hours. Once cool, transfer mixture to airtight container. Store in refrigerator for up to 3 months.