Chilli Garlic Oil
A dining table staple, something that can be easily made and used on a variety of dishes.
Ingredients
- 350 g neutral oil
- 5 tbsp sichuan fine chilli flakes
- 5 tbsp finely chopped garlic
- 3 star anise
- 1 cassia cinnamon stick
- 2 bay leaves
- 5 cloves
- 1.5 tsp schezwan peppercorns
Instructions
- Add everything into a pan except the chilli flakes and garlic and place on a low heat.
- Heat the oil gradually until you reach 120c. You'll begin to see tiny bubbles form around the spices.
- Infuse at this temperature for around 40 minutes. Ensuring the temp of the oil is no higher than 110c.
- In a heat proof bowl add the chilli flakes and garlic. Place a sieve over the bowl and pour in the hot oil.
- Once cooled pour into a clean jar.
- Will keep in a jar at room temperature for several weeks and longer in the fridge.
