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
600 ml vegetable oil
4 star anise
2 cinnamon sticks
1 echalion shallot, roughly chopped
1 Tbsp. Sichuan peppercorns
150 g mild red chillies, deseeded and roughly chopped
1 tsp. caster sugar
1 tsp. garlic granules
100 g 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.
Per serving:
Calories: 73
Protein: 0g
Fat: 8g
Saturates: 1g
Carbs: 0g
Sugars: 0g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
