mynameisandong: If you are anything like me, you put Chinese hot oil on everything. I always have a jar of the classic Sichuan hot oil around. However, recently I learned about Chiu Chow Chili Oil – and as much as I love that Sichuan flavor, this new variety is the supreme Chinese chili oil, if you ask me. Most prominent difference would be an abundant lightly roasted garlic aroma and a fruity note from partly fresh chilis. Texturewise you will end up with two layers: A fragrant bright red oil on top, and some chewy, pasty umami goodness on the bottom. It’s definitely meant to be eaten and tastes glorious.
Chiu Chow chili oil is originally from a place that you would find as Chaozhou on the map – it’s sandwiched between Guangdong (Canton) and Fujian province. The people there tend to prefer mild, sweet, umami flavors, so this Chili Oil is the exception to the rule and therefore perfect to give a mild dish that extra kick. The heat level is not crazy at all! Use it as a condiment, topping, or just the oily part for a stir fry!
[I made a video for you guys to follow along; really helps to have a visual reference.](https://www.youtube.com/watch?v=5QMC6xEpGT8)
You will need:
* 1-2 cups neutral oil, depending on what ratio of oil to paste you prefer
* 5 medium sized medium heat red chilis, pureed with 1 tsp salt
* 2 heads of garlic, finely minced
* 1.5 cups of dried chilies, toasted and ground into flakes
* 1 Tbsp sugar
* 1.5 Tbsp soy sauce
* 1 Tbsp sesame oil
Method:
* Chop and grind fresh chilies into a paste. I used a food processor.
* Peel the garlic and grind into a paste. Food processor totally OK here, too.
* Lightly toast dried chilies, then blitz them into chili flakes. Careful: Chilis burn super easily! Storebought chili flakes are fine, if you want a shortcut.
* In about 1/3 of your oil on medium low heat, gently simmer garlic for 15-25 minutes, until almost golden brown. Just under 100 degrees Celsius seemed to be a good temperature.
* Add your fresh chili paste and simmer another 10 minutes.
* Add dried chili flakes, sugar.
* Bring back to a simmer, then turn off the heat.
* Add soy sauce and sesame oil.
That’s it! Keep in an airtight jar. Will last in the fridge for a month, but it’s not going to last this long. Hope you like it, enjoy!
akiraxx: Looks delicious! Sichuan hot oil, is that like laoganma?
Again, looks amazing!
FrakingChrist: This… This is awesome!!!
My wife and I buy it by the casefull online, it never dawned on me to make it, until now.
Thanks op!
Lorenachas: I live in Mexico and we have our own version of this, but the Chinese version is waaaay better for hotness.
unknownfet715: No matter what hobby your in, this is a deeply beautiful image imo.
Cathlulu: Do you make your own sichuan hot oil? Or do you have any recommendations for hot oil brands I can find at 99Ranch?
vandoh: I like the darker one that always comes with my potstickers. I wish i knew how to make that one, i think it has little dried shrimps in it.
graidan: So I have a question for you chili oil experts. I made some that it WAY to hot. Seriously, it’s like 2 cups of chili flake soaked in oil, with one tablespoon extra. (I mat have gotten carried away with the spices).
It tastes great, just too spicy. Do I just want to add more oil to tone it down?