Updated: Feb 5, 2019
Indispensable in the Asian cuisine, chilli oil gives a particular fragrance to soups, noodles and many dishes.
Some variations of chilli oil have additional spices like garlic, peanuts, sesame seeds or oil but most of the street food joints in the province of Sichuan simply use crushed dried chillies with vegetable oil without additional spices, to push the Sichuan chillies fragrance to its full expression.
100 grams crushed chillies (Sichuan chillies are the best), ½ litre vegetable oil (Soy, rice, peanut or grape seed oil), 2 slices of dried galanga root (optional), 1 tbsp Sichuan peppercorns, 1 star anise (optional), ½ a nutmeg (optional), 2 bay leaves (optional).
Pour the vegetable oil in a pan with the spices (rice or soy oil are the most resistant to heat)
Heat up to 170°Celsius, kill the heat and let the spices infuse for one hour.
Filter the oil and heat up again to 170°Celsius
Take a heat resistant jar and ad the Sichuan chilli flakes (about 2/3 of the jar)
Pour the hot oil with precaution because it can bubble and foam over the top.
Let the jar cool down a little before closing.
At room temperature the oil can be stored for more than a year.
This oil is much added in soups and noodles.