Spicy 8‑Spice Oil

Ingredients

• 50 g Dried chilies (Whole or ground, remove as many seeds as possible)
• 10 g Fresh ginger (Sliced into 3 mm strips)
• 3 pcs Garlic cloves (Peeled and crushed)
• 30 g Shallot (Coarsely chopped)
• 1 pcs Star anise (Whole)
• 1 pcs Cinnamon stick
• 2 pcs Bay leaves
• 1 c. à soupe Sichuan pepper
• 1 c. à soupe Chinese black vinegar
• 3 g Salt
• 1 c. à soupe Paprika (Optional, adds color)
• 50 cl Canola oil (Can be replaced with sunflower, peanut or grape seed oil, but not olive oil)
• 1 c. à café Roucous seeds (red chili) (Optional, gives a bright red to the oil)

Instructions

1. Prepare the dried chilies

   Remove as many seeds as possible from the dried chilies, then crumble them coarsely (or keep them whole if you already have them ground). You can lightly toast them in a pan for more aroma, but this is not mandatory.

   Time: PT10M

2. Prepare the aromatics

   Slice the ginger into ~3 mm strips, peel and crush the three garlic cloves, then coarsely chop the shallot.

   Time: PT5M

3. Season the chilies

   In a bowl, mix the dried chilies with 3 g of salt, 1 tbsp Chinese black vinegar and, if desired, 1 tbsp paprika.

   Time: PT2M

4. Infuse the oil with the aromatics

   Pour 50 cl of canola oil into the saucepan. Add the garlic, ginger, shallot, star anise, cinnamon stick, bay leaves and 1 tbsp Sichuan pepper. Heat over low heat maintaining the temperature between 130 °C and 145 °C until the garlic and shallot begin to brown (about 10 min). Add 1 tsp roucous seeds 5 minutes before the end to obtain a bright red.

   Time: PT15M

   Temperature: 130-145°C

5. Combine the hot oil with the chilies

   When the aromatics are golden, remove the saucepan from the heat and, using a metal strainer, pour the hot oil over the seasoned chilies, filtering out the spice pieces.

   Time: PT5M

6. Let cool

   Allow the chili oil to cool completely at room temperature before transferring it into bottles or storage jars.

   Time: PT15M

7. Package and store

   Pour the cooled oil into airtight glass jars. Keep in the refrigerator for 3 to 6 months. Dry storage is possible but shelf life is shorter.

   Time: PT2M

Nutrition Facts

Calories

135

Protein

0 g

Carbohydrates

0 g

Fat

15 g

Fiber

0 g