Adam Liaw's Sichuan chilli oil
This fragrant chilli oil will be as hot as the chillies you use, so choose chilli flakes or powder based on your heat preference. I usually don't add garlic to chilli oils, as it was avoided in traditional Chinese cooking due to the risk of botulism.
Ingredients
1 litre canola oil
3 star anise
3 black cardamom, bashed
2 sticks cinnamon
3 dried bay leaves
4 tbsp Sichuan peppercorns
4 spring onions, cut into 5cm lengths
1 red onion, peeled and sliced
4cm ginger, thickly sliced
1½ cups Chinese chilli flakes
2 tbsp mild Korean chilli powder
4 tbsp toasted sesame seeds
Method
1. Heat the oil to 200C and add the star anise, black cardamom, cinnamon, bay leaves and Sichuan peppercorns. Then add the spring onion, onion, and ginger and fry until the spring onion, onion and ginger appear lightly browned. Remove all the ingredients from the oil with a slotted spoon or strainer and take the oil off the heat.
2. Allow the oil to cool for about 10 minutes to around 120C, and then pour over the dried chilli flakes, Korean chilli powder and sesame seeds. Allow the oil to cool completely for about 1 hour, and then transfer the chilli oil into jars.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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