Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere

Ingredient

1. For chilli

• ¼ cup chilli flakes
• 1 tbsp chilli powder
• ½ tsp salt
• 2 tbsp toasted sesame seeds

2. For oil

• 1½ cup cooking oil
• 1 tsp Sichuan peppercorns
• 1 tsp fennel seeds
• 1 star anise
• 1 piece Chinese cinnamon/cassia cinnamon
• 1 bay leaf
• 1 Tsao-ko/Chinese black cardamom, optional
• slices ginger
• 2 stalks spring onion

Method

• In a bowl, mix all the ingredients in Group 1. Have another empty bowl ready. The bowl should be deep, heat proof and completely dry (see note 1). Place a sieve over it.
• Pour oil into a cold wok /pot, add all the ingredients in Group 2. Cook over a low heat. Watch attentively. Turn off the heat immediately when the spring onion turns brown (you should see smoke at that moment).
• Pour the oil into the empty bowl through the sieve. Discard everything caught in the sieve.