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8-Ingredient Chinese Chili Oil

8-Ingredient, 10-Minute Chinese Chili Oil
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Perfectly spiced Chinese Chili Oil that has only 8 ingredients  – adapted from Omnivore’s Cookbook

Ingredients

Scale

Instructions

  1. Combine all the dry ingredients in another small pot that is at least one quart in size. 
  2. In another pot, add the one cup of vegetable oil and the piece of ginger. Adjust heat according to your stove and make sure the oil is about 375°F only. 
  3. Cook only until the ginger starts to wrinkle and turn brown, which is when you turn the heat off immediately. 
  4. Carefully pour the oil and ginger into the pot with the dry ingredients and start to let it cook.
  5. Gently stir the ingredients with a wooden spoon so they evenly cook in the oil.
  6. When the chili oil is done bubbling, remove the star anise, ginger and dried bay leaves. 
  7. Let sit in an airtight container overnight so the flavors can marry. 

Equipment

Notes

  • This recipe is adapted from Omnivore’s Cookbook. 
  • Store using an airtight container. I like to use a mason jar with a tight lid. According to Maggie, this can be stored for two weeks in room temperature and six months in the fridge. 

Find it online: https://bakeroise.com/8-ingredient-chinese-chili-oil/