chili garlic oil

This easy Sichuan-style garlic chili oil (辣椒油 - là jiāo yóu) comes together in just minutes and makes for a delicious spicy condiment that you'll want to drizzle on everything. Loaded with crisp garlic, fiery chili flakes, and nutty sesame seeds, my take on this classic Chinese condiment features a boost in savory umami thanks to some dried scallops and a splash of soy sauce.

Spicy Sichuan Chili Oil

chili pepper flakes ((I used Korean Gochugaru))

sesame seeds

Sichuan pepper

Chinese five spice powder

dried scallops ((optional))

soy sauce

vegetable oil

garlic ((finely minced))

ginger ((finely minced))

To grind the Sichuan Pepper, first pick through the peppercorns to remove any black seeds or twigs. Add the peppers to a spice grinder, or use a mortar and pestle to grind them into a powder.

If you're going to add dried scallops, put them in a spice grinder or small food processor and pulse until coarsely ground. Add this to the chili peppers mixture and mix.

Add the chili pepper flakes, sesame seeds, dried scallops, Sichuan pepper, and five-spice powder to a bowl and stir to combine.

Add the soy sauce to the pepper mixture and stir to distribute evenly.

Add the oil to a saucepan over medium heat and heat preheat until hot. Add the garlic and ginger and fry until golden brown and not sizzling as much. The idea is to get the garlic crisp, without burning it.

Once the garlic is golden brown, immediately pour the hot garlic and ginger oil into the chili flake mixture. The oil is extremely hot, and it will sizzle as you add it to the chilies, so be very careful.

Stir your chili oil until the sizzling subsides and then let the mixture come to room temperature before bottling, it's best to let the mixture steep for a day or two to get the maximum flavor into the oil. Store the chili oil in the refrigerator.

http://www.youtube.com/watch?v=oWGL-XDXaH8

Making red hot Chinese chili oil from scratch with a step by step recipe and video. Loaded with crisp garlic and spices, this spicy condiment is perfect for noodle soups and stir-fries.

How to Make Chili Oil (辣椒油)

One of my favourite condiments to make is chili oil because I love being able to customise what goes in to suit my taste. You can use this for anything and everything — think dipping sauces, over noodles, stir-fries, tofu dishes, salads, and more!

Easy Garlic Chili Oil

garlic

Chinese 5 spice powder (optional, see notes)

tsp gochugaru

tsp sugar

bay leaf

star anise

(, the spice (optional))

neutral oil

You can watch the video for a complete step-by-step.

For the chiles and garlic, you can mince or crush these. I roughly cut mine up using a pair of scissors and pounded these using a mortar and pestle. You can add yours to a food processor and process until minced.

Add the minced/processed garlic and chiles in a heat proof bowl or a clean dry jar. Add in the 5 spice powder (if using), gochugaru or other chili powder.

Spices and oil: Over medium heat, add the spices and salt in a small sauce pan. Add in the neutral oil. Leave over medium heat for the oil to heat up and come to temperature, around 120C. Once small bubbles start to appear and you see the spices start to sizzle in the oil, you can lower the heat to low and keep it at a constant temperature to be sure the spices don&#39;t burn.Leave for around 20-30 minutes to allow the spices to slowly infuse the flavours in the oil. You can infuse the spices longer (up 40 mins) for optimal flavour. Ensure that the salt dissolves in the oil.

After the spices infuse in the oil, increase the heat back to medium or medium high for 1-2 minutes. The oil should be very hot at this point. To test out the heat, you can add a small piece of garlic or chili and it should immediately sizzle in the oil when added. Turn off the heat.

You can remove the spices in the oil or prepare a sieve over your bowl/bottle. Be careful with the hot oil.

Pour the hot oil over the chiles, garlic, and seasoning. Enjoy the sizzle! Taste your chili oil and feel free to season with more salt, if desired.Mix well and allow to cool completely before covering the jar.

To store, you can refrigerate it to prolong shelf life and just scoop some out at room temperature since the oils can solidiy. This is best enjoyed within a month.I go through this so fast though so it never really lasts that long. Be sure that all the chiles and garlic pieces are submerged in the oil.Also ensure that the jar is sealed tight.

Be sure to use a clean spoon or utensil every time you scoop some chili oil to prevent contamination and spoilage.

Storage Tips

Use this with your favourite dipping sauces, noodles, stir-fries, salads, cold tofu, and more!

How to Enjoy

https://www.youtube.com/watch?v=D3hrD1n4cFo

Garlic Chili Oil for you  ◡̈ — something to make yourself or your loved one 🧄🌶

INGREDIENTS
(makes a small batch, ~1 cup)

20 grams fresh chiles (I used siling labuyo)
1 head garlic 
1/2 tsp Chinese 5 spice powder (optional, see notes)
2 tsp gochugaru (Korean chili powder) if other chili powder 
1 tsp sugar

For the oil:
1 dried bay leaf
1 dried star anise
7-8 whole cloves (the spice)
1/2 tsp salt
3/4 cup neutral oil (I used vegetable)

Full detailed recipe is here: https://thefoodietakesflight.com/garlic-chili-oil

#chilioil #homemade #chilisauce

How to make Garlic Chili Oil 🧄🌶 #shorts #asmr

This Snap Pea Salad with Whipped Feta is flavor packed! Features crisp sugar snap peas, homemade chili garlic oil, and creamy feta. Serve with bread to scoop up every last drop! It&#039;s an impressive, yet easy recipe for entertaining. (Vegetarian, Gluten Free).

Snap Pea Salad with Whipped Feta

extra virgin olive oil

red pepper flakes

fine sea salt

feta cheese

plain Greek yogurt

oz sugar snap peas ((see note 1))

lemon juice ((and lemon zest,

dill ((optional))

Make oil

Make oil: In a small saucepan, stir together ¼ cup extra virgin olive oil, 2 cloves minced garlic, ½ to ¾ teaspoon red pepper flakes, and ¼ teaspoon fine sea salt. Warm over low heat until the garlic barely begins to sizzle. Then, let cook for 1 minute or until fragrant. Remove from heat; let oil cool in the pan while you finish the salad.

Whip feta

Whip feta: Combine ¾ cup crumbled feta cheese and ½ cup plain Greek yogurt in a food processor (see note 2). Process until smooth. Set aside.

Blanch peas

Blanch peas: Set aside a large bowl of ice water. Bring a large pot of salted water to boil. Scatter in 16 oz sugar snap peas and boil for 45 seconds, until bright green and tender (don&#39;t overcook!). Immediately plunge snap peas into the ice water. Let cool for 1 minute in the water, then transfer to a clean kitchen towel and pat very dry.

Toss peas

Toss peas: Add the snap peas to the saucepan of cooled oil (or a bowl if not big enough). Drizzle with 2 teaspoons fresh lemon juice. Toss well to coat. Taste and adjust seasoning if needed (the feta will be another source of salt).

Assemble

Assemble: Spoon the whipped feta on a plate. Top with the snap peas and drizzle over the oil. Garnish with fresh lemon zest—and fresh dill, if using (see note 3).

This easy vegan congee (rice porridge) is simple, but full of flavor. This recipe can be made on the stove or in an Instant Pot. Top with chili garlic oil and fresh garnishes. Meal prep and freezer friendly. (Vegan &amp; Gluten Free)

Vegan Congee (Instant Pot option)

Jasmine rice ((see note 1))

vegan chicken broth ((or vegetable broth, see note 2))

water ((more as needed))

garlic, finely grated ((or minced))

ginger ((or minced))

Homemade Chili Garlic Oil

scallions (green onions)

ginger

White pepper

Rinse rice: Rinse rice in a colander for 1 minute, using your fingers to swirl the rice under the running water.

Combine and cook: To a large pot (see note 4), add rinsed rice, broth, water, garlic, ginger, and salt. Cover with the lid slightly ajar and bring to a boil over medium high heat. Then, reduce heat to maintain a simmer. Cook, stirring occasionally, until the rice is soft, about 30 minutes. Uncover and cook, stirring occasionally, until the rice is falling apart and the congee is smooth, about another 15 minutes. (Add more water, if needed, to thin the congee to desired consistency; If congee is too runny, cook longer until thickened).

Season and serve: Taste the congee and add more salt, if needed. Garnish with toppings of your choice and serve hot.

Amazing and easy reciepe. When trying to make food for a sick house the quick and flavorful reciepe was very helpful!

If you've been waiting to make this recipe, do it now :)! 

Last month I had a horrible bout with a cold or flu virus, and was looking for easy vegan recipes to eat when sick. Someone recommended trying congee, which brought me to this page. I'd always wanted to try congee but had just never gotten around to making it. I'm here to report back that it's the perfect sick food. The base is soothing and incredibly easy to digest. I had it for breakfast and sometimes also lunch for about a week when sick. You can modify toppings and add-ins it to your tastes and mood, and based on what you're able to eat if you're ill.

It's also good anytime food and insanely cheap to make. Now I'm all better and back here to make it again so I have a base for meals for the next week. You get so much food with only a little rice, so it's helping me stretch out my groceries and stay under budget this week. 

For toppings I also proteins (preferably a bit crispy to contrast with the consistency of the congee) and crushed peanuts. The chopped green onions are very good, but in a pinch I think you could get away with onion powder.

Great recipe! I made this for dinner and my wife and kids went back for seconds. A big success!

Fabulous! Loved the flavours in this. The vegan "chicken" bouillion is a game changer:)

This was just what I needed today! I came down with the flu and was craving something soothing. Perfect for winter. Will make again.

First time making a recipe from this site and it certainly won't be my last. Recipe turned out delicious!! Based on the  "Recipe Notes" alone, I could tell this site was different than a lot of food blogs out there. Can't wait to cook more recipes! Thank you for your hard work.

I've never had congee before, but just finished a novel where the mother made congee for her sick children.  My husband got home from the hospital yesterday. He wanted something nourishing and mild, so I thought I'd try this time-honored meal.  I made this congee and we both LOVED it.  This is going to be made over and over again. I think this will be a favorite side dish for holidays too.  Thank you!

Greetings from London! My daughter and I made this congee recipe today and it was fab! Thank you!

I grew up eating congee but have more recently become vegan. This was very tasty—and so comforting too. Loved the chili garlic oil. Already brainstorming other things to use it with next time!

I tracked down the Better Than Bouillon No Chicken Base just for this recipe. I've made congee at home before but it really does make a difference! Thanks for the tip:)

https://www.youtube.com/watch?v=YQYDuL5vuJc

This easy vegan congee (rice porridge) is simple, but full of flavor. This recipe can be made on the stove or in an Instant Pot. Top with chili garlic oil and fresh garnishes. Meal prep and freezer friendly. (Vegan & Gluten Free)

Get the recipe here: https://evergreenkitchen.ca/vegan-congee/

Top 4 chili garlic oil recipes from across the web

The most viewed chili garlic oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Sichuan Chili Oil

Easy Garlic Chili Oil

Snap Pea Salad with Whipped Feta

Vegan Congee (Instant Pot option)

Top 4 chili garlic oil recipes from across the web

The most viewed chili garlic oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Sichuan Chili Oil

Easy Garlic Chili Oil

Snap Pea Salad with Whipped Feta

Vegan Congee (Instant Pot option)

The most viewed chili garlic oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine