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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.