Chili Oil Hong You Recipes

SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)

Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou) image

Provided by Fuchsia Dunlop

Number Of Ingredients 16

Ingredients

1/2 oz (20g) piece of ginger, unpeeled
5 oz (150g) ground pork
1/2 egg, beaten
1 tsp Shaoxing wine
1/2 tsp sesame oil
Salt
Ground white pepper
3 tbsp chicken stock
3 tbsp finely sliced spring onion greens
7 oz (200g) package of wonton wrappers
Flour, to dust
To serve
3-4 tbsp sweet aromatic soy sauce, or 3-4 tbsp light or tamari soy sauce with 1 1/2-2 tsp sugar
5-6 tbsp chilli oil, with its sediment
2-4 heaped tsp crushed garlic
2 tbsp finely sliced spring onion greens

Steps:

Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

CHILI OIL

Chili Oil image

This recipe is from a Chinese cooking class that I took years ago. It's very simple and will keep indefinitly in the refrigerator.

Provided by lazyme

Categories Chinese

Time 35m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup corn oil
1/4 cup hot chili peppers, ground or 1/4 cup hot chili pepper, crushed
2 tablespoons sesame oil

Steps:

Heat the corn oil in a wok until it smokes.
Add the chilies.
Stir for 1 minute.
Turn off heat and set aside until it's cooled.
Strain through a coffee filter.
Add sesame oil.

CHILI OIL (HONG YOU)

Chili Oil (Hong You) image

The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.

Provided by currybunny

Categories Szechuan

Time 20m

Yield 1 jar

Number Of Ingredients 2

Ingredients

100 g chili flakes or 100 g coarsely ground chilies, with seeds
550 ml peanut oil or 550 ml corn oil

Steps:

Put the chili flakes into a glass preserving jar.
Heat the oil over high heat until smoking hot.
Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.

Nutrition Facts : Calories 4501.6, Fat 490.4, SaturatedFat 82.9, Sodium 1749.3, Carbohydrate 53, Fiber 37.1, Sugar 7.7, Protein 14.4

HOMEMADE CHILI OIL

Homemade Chili Oil image

This chili oil is perfect to add a bit of spice to any dish. We love to add it to chili and other things, but our favorite is to add it to wonton soup.

Provided by zackmania

Categories Cooking Oils

Time 8h20m

Yield 96

Number Of Ingredients 2

Ingredients

1 pound dried chile de arbol peppers, stemmed
4 cups grapeseed oil

Steps:

Inspect twelve 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 1 to 2 minutes. Remove from water and dry thoroughly. Wash 12 new, unused lids and rings in warm soapy water.
Pulse peppers in a food processor until chopped into small pieces.
Fill each jar 3/4 full with chopped peppers, then fill with grapeseed oil to about 1/4 inch below the rim. Stir contents of each jar carefully. Top with lids and screw rings on tightly.
Let sit for at least 8 hours before using.
Shake each jar before opening to use.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.7 g, Fat 9.1 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 1.7 mg

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