Name: Chili Oil
Yield: Makes about 1 cup
Ingredients: 1 cup of high-heat sunflower or safflower oil; A 1/2-inch piece of fresh ginger, scrubbed and sliced into thin coins; 1 scallion, chopped into a few pieces; 0-3 tsp sichuan peppercorns (depending on how tingly you like it); 1 star anise pod; 1 red cardamom pod, lightly crushed; 1 tsp clove buds; 2 tsp saigon bark; 2-4 Tbsp of chili flakes, I like a mix of 3:1 aleppo and peperoncini

Here's one of my takes on chili oil. I heat fresh aromatics and whole spices to infuse the oil with their flavor, then strain them and mix in a rich blend of chilis. It's a perfect way to add not just heat but great flavor to pretty much any dish. Try it with gyoza!

Chili Oil

Author: Christian Leue
Servings: Makes about 1 cup
Category: Condiment

Ingredients

1 cup of high-heat sunflower or safflower oil
A 1/2-inch piece of fresh ginger, scrubbed and sliced into thin coins
1 scallion, chopped into a few pieces
0-3 tsp sichuan peppercorns (depending on how tingly you like it)
1 star anise pod
1 red cardamom pod, lightly crushed
1 tsp clove buds
2 tsp saigon bark
2-4 Tbsp of chili flakes, I like a mix of 3:1 aleppo and peperoncini

Directions

In a small pot heat all ingredients except the chili flakes over very low heat. For more heat and color add 1 tablespoon of chili flakes at this stage. Once it has infused for about 30 minutes gradually raise the heat until the scallions and ginger stop bubbling (this means you have driven off all the residual water which is essential for shelf-life).
Remove from heat and allow to cool for 10 minutes, then strain* and add the oil to the chili flakes. Stir well, allow to steep until it cools to room temp (a couple hours), then store in a tightly sealed jar in the fridge for up to six months. You can vary the amount of heat you add to a dish by choosing how much chili flake you scoop out (they will mostly settle to the bottom).