Szechuan Chili Oil

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Szechuan Chili Oil

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Ingredients

Adjust Servings:
1 cup Vegetable Oil
5 Dried Chilies Ripped in half
4 tablespoons Szechuan Peppercorns
8 Green Cardamom Seeds Whole
4 Black Cardamom Seeds Whole
4 Star Anise
1 Cinnamon Stick
1 teaspoon Coriander Seeds
2 tablespoons Gochugaru Korean-Style Red Pepper

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Cuisine:

Spicy Szechuan chili oil made to your liking

  • 30 min
  • Serves 20
  • Easy

Ingredients

Directions

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Szechuan chili oil, the all important ingredient for cooking Szechuan food of course! Make it at home and store it for up to one year if you cannot find it at your local supermarket or if you want some according to how spicy you like it.

Steps

1
Done

In a medium pot over medium high heat, add the vegetable oil, dried chilies, Szechuan peppercorns, green cardamom seeds, black cardamom seeds, star anise, cinnamon stick and coriander seeds and bring to a boil. Turn heat to medium, cooking for a combined total of 20 minutes until fragrant.

2
Done

Remove from heat and let cool for 5 minutes.

3
Done

In a medium bowl, add the Gochugaru powder. Using a colander to separate the oil from the spice ingredients, pour the oil over the Gochugaru and discard the spices. Stir to combine the powder with the oil then serve with your favorite Szechuan dishes (see below for some inspirations). Store for up to one year!

Rebecca Chan

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