Chinese Hot Chili Oil Recipes
HOW TO MAKE CHILI OIL
Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!
Provided by Kaitlin
Categories Condiments
Time 1h15m
Number Of Ingredients 12
Steps:
- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
- Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
- Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 8 g, Sodium 129 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHINESE HOT CHILI OIL
This Chinese hot chili oil makes the perfect accompaniment to dumplings, stir-fries, and many other Asian dishes if you like to add a kick to your meals.
Provided by Liv Wan
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Use the chili oil as desired in recipes or as a dipping sauce with dumplings and noodles.
Nutrition Facts : Calories 135 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 3 mg, Fat 15 g, ServingSize 1/2 cup (8 servings), UnsaturatedFat 12 g
CHINESE HOT OIL (LA YU)
Make and share this Chinese Hot Oil (La yu) recipe from Food.com.
Provided by tgobbi
Categories Chinese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Heat the oil in a sauce pan until it's just hot enough so that the chile flakes sizzle like crazy when you add them- but not so hot that they burn.
- Turn off the heat.
- Stir the flakes into the oil.
- Let cool.
- You can strain the oil or leave the flakes in it.
Nutrition Facts : Calories 63.4, Fat 7, SaturatedFat 0.9, Sodium 10.5, Carbohydrate 0.6, Fiber 0.4, Sugar 0.1, Protein 0.1
HOT CHILI OIL
This is the hot oil you sometimes get in Chinese restaurants to drizzle in your soups, dumplings etc. at the table. I use it on EVERYTHING. even ice cream! Its best to make this OUTSIDE. The fumes can be wicked.
Provided by Balthuz
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Put the dried peppers in a dry frypan and set stovetop heat on high. (I use a camping stove outside) .
- Toast, roast, stir and toss the peppers until they get dark in areas but are still basically red and they become very AROMATIC.
- Let them cool a bit and then put them in a food processor with the oil.
- Process for a few moments.
- Pour into a nice container and keep it on your table.
- It will be gone in no time--.
Nutrition Facts : Calories 1364.7, Fat 146.8, SaturatedFat 21.9, Sodium 22.4, Carbohydrate 17.2, Fiber 7.1, Sugar 10.1, Protein 2.6
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- Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
- Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
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