Chili Oil

This simple chili oil recipe requires only several ingredients: oil, pepper flakes, ginger, garlic, and salt.
The chili oil is perfect for dumplings, noodles, and pretty much any dish that you think can use a bit of spice.

I minced ginger and garlic finely and added these spices to a bowl that, I filled with pepper flakes and some salt. Then, I heated oil for 3-4 minutes before pouring the oil over the spices.

Ingredients

• Hot red pepper flakes –  3 tbsp
• Finely minced ginger – 1 tbsp
• Finely minced garlic – 2 tbsp
• Salt as per taste
• Neutral Oil – 1 cup

Method

• Add all the ingredients into a stainless steel or thick ceramic bowl, make sure it is heat proof
• Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes.
• When you swirl the oil, it should look thin, just like the consistency of water. Turn off the heat.
• Carefully pour the hot oil into the bowl with the spices.
• The oil will sizzle a lot first hits the spices and then fizzle as it cools.
• Let the oil reach room temperature (about 20 to 30 minutes).
• If you are apprehensive about pouring hot oil into a bowl, pour the spices into the saucepan instead to prevent the spices from burning, make sure to take the saucepan is off the stove before adding the spices.
• Swirl the spices with a wooden spoon for about a minute.
• Give the oil a stir before serving.
• Drizzle the oil over noodles or dumplings and spoon some of the chili flakes onto any dish.
• To store, transfer the oil into a sterilized jar and refrigerate. Try to use the oil within 1 to 2 weeks.

Chili Oil

Chili Oil is a part of Chinese cuisine taste enhancer, and can be used with dumplings and noodles

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Prep Time 5 mins

Cook Time 5 mins

Course Sauce

Cuisine Chinese

Equipment

• Air tight Container
• Sauce Pan

Ingredients

  

• 3 tbsp Hot red pepper flakes
• 1 tbsp Finely minced ginger
• 2 tbsp Finely minced garlic
• 1 cup Neutral Oil
• Salt as per taste

Instructions

 

• Add all the ingredients into a stainless steel or thick ceramic bowl, make sure it is heat proof
• Heat the oil in a saucepan over medium-high heat for about 3 to 4 minutes
• When you swirl the oil, it should look thin, just like the consistency of water. Turn off the heat
• Carefully pour the hot oil into the bowl with the spices
• The oil will sizzle a lot first hits the spices and then fizzle as it cools
• Let the oil reach room temperature (about 20 to 30 minutes)
• If you are apprehensive about pouring hot oil into a bowl, pour the spices into the saucepan instead to prevent the spices from burning, make sure to take the saucepan is off the stove before adding the spices
• Swirl the spices with a wooden spoon for about a minute
• Give the oil a stir before serving
• Drizzle the oil over noodles or dumplings and spoon some of the chili flakes onto any dish
• To store, transfer the oil into a sterilized jar and refrigerate. Try to use the oil within 1 to 2 weeks

Keyword hot, quick to make, sauce, Spicy, taste enhancer