ShaanXi is a province in the north central part of China. They have a great love of spicy and aromatic food and this chili oil is a perfect example. It is probably the most common condiment in the region and differs from the usual chili oil you see in jars and restaurants in the extra spices added. It’s very simple to make and lasts forever in the pantry.
1 1/2 cup of vegetable oil
3/4 cup chili flakes
2 T roasted sesame seeds
4 – 5 cloves of garlic, chopped
1 tsp salt
3 T Chinese peppercorns
3 bay leaves
1 stick cinnamon
4 pods of star anise
1 cardamom pod
Toasted Sesame Oil – a splash of it
1/2 tsp Chinese black vinegar
To a small heatproof container, add pepper flakes, salt, and garlic.
Mix and set aside.
To a saucepan add oil, anise, bay leaves, cinnamon stick, peppercorns, and cardamom. Heat until the peppercorns turn a dark brown and the oil starts to lightly smoke, about 4 – 5 minutes.
Strain oil.
Pour the hot oil over the bowl of chili flakes. (It should sizzle and foam up, so make sure you have room in the bowl and pour in just a little at a time.)
Add the sesame seeds, vinegar, and sesame oil.
This recipe provided by Mikey Chen and the Strictly Dumpling website.
