Homemade Cantonese Chili Oil

Ingredients

• 1.5 oz Sichuan dried chilli flakes
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp ground white pepper
• 1 tbsp paprika, optional
• 1 tbsp neutral oil, for the chilli mixture
• 1/2 oz fresh ginger
• 1 oz red onion
• 1 oz shallot
• 3 garlic cloves
• 2 whole star anise
• 4 oz neutral oil, for infusing
• 1 dash sesame seeds
• 1 tsp sesame oil

Method

1. Combine the Sichuan chilli flakes, salt, sugar and white pepper in a medium heatproof bowl. Mix in 1 tablespoon neutral oil to protect the dry ingredients from scorching. Add the optional paprika for a brighter red colour.
2. Slice the ginger and red onion. Smash the shallot, then smash, peel and roughly mince the garlic.
3. Break the star anise into smaller pieces and briefly rinse them with cold water to reduce the risk of burning. Keep all the aromatics separate and close at hand.
4. Heat a wok over high heat for about 30 seconds. Add 4 oz neutral oil and heat it to 300°F or 150°C. Reduce the heat to medium as necessary to keep it near that temperature.
5. Add the ginger and fry for 15 seconds. Add the garlic and fry for 5 seconds, followed by the shallot for 30 seconds and the red onion for 15 seconds.
6. Add the star anise and fry everything for another 2 1/2 to 3 minutes, stirring constantly, until the aromatics are well browned but not burnt.
7. Turn off the heat and remove all the solid aromatics with a fine-mesh strainer, pressing gently so the oil drains back into the wok.
8. Return the infused oil to 300°F or 150°C, then turn off the heat. Slowly pour one ladle of oil over the chilli mixture and stir. Repeat with two more ladles, adding each one gradually to avoid scorching.
9. Stir in the sesame seeds. Heat the remaining oil slightly, pour it gradually into the chilli mixture and stir well.
10. Finish with the sesame oil. Allow the chilli oil to cool completely, transfer it to a clean airtight container and refrigerate.