This gloriously vibrant, Chinese-style chilli oil is perfect spooned over everything from noodles and rice dishes to grilled vegetables or roasted chicken.
This vibrant, Chinese-style chilli oil is great spooned over everything from noodles and rice dishes to grilled vegetables or roasted chicken and would make a wonderful homemade Christmas gift, or when you're told not to bring anything!
For a more fiery finish, leave the seeds in your chillies.
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Yields:
3 c.
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
73
Ingredients
600ml
vegetable oil
4
star anise
2
cinnamon sticks
1
echalion shallot, roughly chopped
1Tbsp.
Sichuan peppercorns
150g
mild red chillies, deseeded and roughly chopped
1tsp.
caster sugar
1tsp.
garlic granules
100g
chilli flakes, we used Sichuan
Directions
1 In a large pan over medium-high heat, heat the oil, star anise, cinnamon sticks, shallot and Sichuan peppercorns. As soon as the oil starts to bubble (with just a few bubbles rising up), turn down the heat to low-medium and cook gently for 30min. 2 Meanwhile, whizz the chillies in the small bowl of a food processor until finely chopped (or finely chop by hand). Scrape into a small bowl and mix in 1tsp fine salt. Set aside until needed. 3 Strain oil into a heatproof jug. Discard the aromatics, then return the infused oil to the pan along with the salted chillies. 4 Cook over low-medium heat, swirling the pan occasionally, for 25-30min, or until the chillies start to deepen in colour. Remove pan from heat, stir in the sugar, garlic granules and chilli flakes. 5 Leave to cool completely, then check the seasoning, adding a pinch more sugar or salt if needed. Spoon into clean, sterilised jars and seal. Chill.
Chill and use within 1 month. To sterilise jars, preheat oven to 110°C (90 ̊C fan) mark 1⁄4. Wash jars and lids in hot soapy water; rinse and dry with kitchen paper. Place on a baking tray in oven for 20min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
