Homemade Chinese chilli oil (油泼辣子)

Step 1

In a bowl, mix all the ingredients in Group Have another empty bowl ready. The bowl should be deep, heat proof and completely dry (see note 1). Place a sieve over it.

Step 2

Pour oil into a cold wok /pot, add all the ingredients in Group Cook over a low heat. Watch attentively. Turn off the heat immediately when the spring onion turns brown (you should see smoke at that moment).

Step 3

Pour the oil into the empty bowl through the sieve. Discard everything caught in the sieve.

Step 4

Add half of the chilli mixture into the oil. You should see it bubbling intensively. Add the remaining when bubbling calms down. Stir well with a clean dry spoon.

Step 5

Leave to cool uncovered. Wait for at least 12 hours before using to allow all the flavours to combine. Then transfer to a container of your choice (see note 2).

Step 6

You can reduce the ingredient list to four essentials: chilli flakes, sesame seeds, ginger and oil. Try the complete version whenever you have a chance. It is truly worth the effort!