How To Make Chinese Hot Chili Oil

Chinese Chilli Oil (technically speaking not really chinese just simliar to China Town Stores Sell) Ingredients 1 x 210g Rajah Empty Jar (ie,Ginger,Garlic) just to give you a idea of volume Size of the Jar is 4in/10cm High x 2/12in/6.5cm Wide 1/2 to 3/4 of The Empty Rajah Jar of Sunflower,Groundnut,Rapeseed,or Peanut Oil (Not Olive Oil its Overpowing flavor) 1/3rd Of The Rajah Empty Jar Of Birds Eye Dried Chillies (Whole or Crushed/Optional more or less) 1/4 tsb of Szechuan Peppercorns (Subitute Black Pepper Corn) 1/4 tsb of Cumin Seed (Optional) 1 tsb - Sesame Oil (delicious lol) 1/8th tsb of Kalongi Seed aka Nigella (Optional) 1/2 tsb Sugar 1 tsb Ginger 1 Lemon Grass (Optional/Bashed to Release flavor) 2 Cloves of Garlic (Crushed) Splash of Dark Soy Sauce This is my Recipe which i believe its a very nice hot,pungent and flavorsome its totally up to yourself mix and match the spices Method 1 - Heat the oil in a Carbon Steel Wok or heavy skillet over a medium-high heat until it is starting to smoke. 225-240 degrees Fahrenheit (107 to 122.5 degrees Celsius.carfull not to burn them 2 -Add the chillies and lemongrass cook for about 10mins then add all orther Ingredients,cook for a futher few mins to infuse all the flavors 3 - Cool and store in a jar/container of you choice (For a hotter oil, wait 1 to 2 days before straining (Optional) i personally keep the whole oil alltogether and use as it is 4 - Use the chili oil as desired in recipes or as a dipping sauce with dumplings ...



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