Chilli Oil

Chilli Oil

This is the latest flavour infused homemade chilli oil that we are currently devouring in our household. Infused with a myriad of herbs and spices this makes a great hot pot base too. As expected it is perfect condiment for veganuary being not only vegan, but vegetarian, gluten free, dairy free and yet delicious too.

Chilli oil is a versatile condiment and can be used to spice up almost any dish. Typically we would drizzle hot oil over homemade dumplings, noodle dishes, soups and stirfrys but the options are quite endless. With this particular chilli oil recipe, we also use it as a soup base when we have hot pot, just add chicken stock and enough of this chilli oil to make it as spicy as you like for your next hot pot gathering.

Sometimes I like to add this chilli oil to shredded chicken breast for sandwich fillings or to meats being marinaded for use in stirfrys or that will be braised, steamed or roasted – like I said, pretty endless where I like to use this chiili oil, I would go so far to say that I like to use it in everything! It is that good!

Click the link below to view my process video on how I like to make my homemade chilli oil:

Tips and Tricks

To check if the oil is hot enough to start frying the ingredients and infusing the chilli oil with its awesome flavour, dip a pair of chopsticks into the wok. If lots of bubble stream up from the bottom of the chopsticks to the surface of the oil, the oil is hot enough to begin.

oil chopsticks check
Checking Oil Using Chopsticks

I mention and refer to the use of a wok in this recipe, but really any pot will work too.

Do not burn the chillis. When frying the chillis watch the heat of the oil in the wok. The aim is to deep fry the chillis as long as possible extract as much delicious heat out of them but not too long that that a bitter burnt taste gets added to the mix. Thus, constantly move the chillis around whilst they fry and keep an eye on the heat, if things start smoking, you are way too hot.

Add bits to the storage container for added infusion and good looks. I like to retain a few of the chunky bits after straining the chilli oil to add to the storage jar of my chilli oil. This serves two purpose, good looks and added flavour; the chillis and spices will keep infusing flavour while it sits in the pantry looking pretty.

Add chiili bits
Adding Flavourful Pretty Bits

Let it settle before showing off or giving away as gifts. When the oil is first decantered into the jar it looks cloudy. Give it a day or two for the bits to settle and the oil becomes a transparent red which we expect a jar of chilli oil to be.

I use rice bran oil in this recipe, but feel free to use any light or low taste high heat oil. Avocado oil, canola oil and soy bean oil are all great alternatives.

Chilli Oil

Serves 200

50g dried chilli
3 cm cinnamon
2 bay leaves
1 tsp black peppercorns
8 green cardamon
1 black cardamon
1 star anise
1 tsp fennel seeds
3 cloves garlic
4 slices ginger
1 onion, sliced
2 handfuls or 2 stalks coriander, chopped
4 spring onions, sliced
500mL rice bran oil
1 tbsp sugar
1 tbsp rice vinegar

Soak dried chilli in hot water for 10 minutes.

Strain and roughly chop the chillis.

Crack open the peppercorns and cardamon.
Break cinnamon stick in half, snap off a few points off the star anise.
Bruise garlic and slice spring onions length ways into batons.
If using stalks rather than picked, roughly chop the coriander.
Heat oil in a wok.
When oil is hot add, garlic, ginger, onions, spring onions and coriander.
Remove from the oil when the alliums start to brown.
Add chillis to the hot oil, stir continuously.
When oil starts to colour, add dried spices. Stir and fry for 2 minutes.
Turn the heat down if oil is approaching smoke point.
Add sugar and rice vinegar. Fry for 5 minutes.
Remove from the heat. Rest for 10 minutes.
Strain the chilli oil into an airtight container.
Add some of the strained solids to allow for further infusion of flavour.
Mel Crafting

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