Step 1

Soak dried chilli in hot water for 10 minutes.

Step 2

Strain and roughly chop the chillis.

Step 3

Crack open the peppercorns and cardamon.

Step 4

Break cinnamon stick in half, snap off a few points off the star anise.

Step 5

Bruise garlic and slice spring onions length ways into batons.

Step 6

If using stalks rather than picked, roughly chop the coriander.

Step 7

Heat oil in a wok.

Step 8

When oil is hot add, garlic, ginger, onions, spring onions and coriander.

Step 9

Remove from the oil when the alliums start to brown.

Step 10

Add chillis to the hot oil, stir continuously.

Step 11

When oil starts to colour, add dried spices. Stir and fry for 2 minutes.

Step 12

Turn the heat down if oil is approaching smoke point.

Step 13

Add sugar and rice vinegar. Fry for 5 minutes.

Step 14

Remove from the heat. Rest for 10 minutes.

Step 15

Strain the chilli oil into an airtight container.

Step 16

Add some of the strained solids to allow for further infusion of flavour.