Home-made Sichuan Garlic Chilli Oil is a traditional Chinese recipe for a classic condiment of oil infused with chillies, Sichuan peppercorns and garlic. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Home-made Sichuan Garlic Chilli Oil.
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Homemade Sichuan Garlic Chili Oil is just what you need to spice up your life and your Asian recipes.
Ingredients:
250ml High smoke point neutral flavored oil (such as groundnut oil)
90g Chinese Chilli Flakes
4 tbsp whole Sichuan Peppercorns
8 garlic cloves Garlic minced
½ tsp Salt
Method:
Place a wok over medium-high heat. Add the oil and warm until it reaches 135C or the point at which when you dip your wooden chopsticks in the pan and bubbles are forming around the chopsticks you are ready to go.
Remove the wok from the heat and add your Chinese Chilli flakes and Sichuan Peppercorns. Be careful as they will bubble up. Stir gently and then add the salt and then the garlic and allow to garlic to gently toast.
Allow the ingredients to cool to room temperature.
Boil water and fill your glass containers you are going to store you oil in and allow to sit for 10 minutes. Pour out the water and allow to air dry.
Once your Homemade Sichuan Garlic Chilli Oil cools pour into your clean glass jar/jars, cover with lid. Store in the refrigerator for up to 4 days and then discard.
Enjoy drizzled on all of your favourite dishes when you need a little delicious heat.
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