As promised, I will be sharing some of my favorite spicy dishes with you this week. I have a special love for spicy foods and Szechuan cuisine is one of my favorites (next to Korean!). Chili oil is the secret ingredient in many of these dishes and it can be easily made at home. I initially came across this easy chili oil recipe from Almost Bourdain's blog. Sadly, Ellie's amazing blog is no longer open to the public. Here's my tweaked version of her wonderful recipe:
1 C canola or vegetable oil
3 stalks of scallion
4-5 slices of ginger
6 T chili powder
3 star anise
Combine the chili powder and star anise in a heatproof bowl. Set aside.
Heat oil over medium high heat in a small saucepan or skillet. Once hot, add the scallions and ginger. Heat until the oil's fragrant (~5-10 min) and remove the scallions and ginger.
Immediately pour the hot oil into the heatproof bowl and mix all the ingredients together.
Let the mixture sit out in room temperature for at least a day. Once all the oil has risen to the top, carefully transfer the oil into the container of your choice. Store up to two months.
Once you have your chili oil, you will be ready for my next two dishes:
Wed: Szechuan Boiled Fish
Thurs: Szechuan Red Oil Wontons