02 Apr Authentic Sichuan Chili Oil Recipe

Sichuan Chili Oil by Z & Y Restaurant

By: Chef Li Jun Han

Published on: April 2^nd, 2019

Description: This is a delicious recipe for creating authentic Sichuan Chili Oil. It is provided courtesy of Z & Y Restaurant’s executive Chef Han, an internationally renowned chef in the world of authentic regional Chinese cuisine.

Prep Time:10 minutes

Cook time:60 minutes

Ingredients:

• 1 lb Sichuan dry chili pepper
• 2 tbsp vegetable oil
• 1 lb vegetable oil
• 5 pieces of star anise
• Salt (1 teaspoon)
• 5 pieces of bay leaves
• 2 pieces of lanxangia tsaoko (Amomum Tsaoko)
• 50 grams of ginger (thick slices)
• 25 grams of sesame
• 1 tsp grated garlic

Instructions:

1. Heat 2 tbsp of oil to 250F
2. Add dry chili pepper into the oil
3. Lower the heat to low heat
4. Stir fry the chili pepper for 30-45 mins until it turns into burgundy red color
5. Separate the chili pepper into 3 portions and grate them into powder
6. Then put the three portions into a stainless steel pot
7. Heat 1 lb vegetable oil to 200F
8. Heat oil to 200F, then add 5 pieces of star anise, 5 pieces of bay leave, 2 pieces of lanxangia tsaoko (Amomum Tsaoko) into the oil
9. When the oil is heated to 250F, add 5 stalks of spring onion and 50 grams of ginger (thick slices)
10. When the oil is heated to 400F, take out all the solid, add 25 grams of sesame into the oil until they turn into brown color and immediately take all the sesame out and put them into the stainless steel pot where the grated chili pepper is inside
11. Add the oil gradually into the stainless steel pot with a spoon. Add spoon by spoon and also stir the oil constantly to lower the heat. Hot oil will burn the pepper and the sesame.
12. Add 1 tsp of grated garlic
13. When the oil is completely cooled down, cover the stainless steel pot with the food plastic wrap for 24 hours

Make your own Sichuan chili oil with tips from an SF Chinatown chef https://t.co/4Ekh2sb09u

— Mercury News (@mercnews) June 23, 2019