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Hong You- Chilli Oil
- Servings
2 - Prep
15 m - Cook
15 m
Recipe By: Dylan Vickers-Fukakusa
La Yu is a fundamental component of Sichuan cuisine. The oil itself is not overly spicy, but yet it is infused with the fragrant aroma of many different spices and flavorful ingredients. After making it, store it in the fridge in an oil olive oil container for easy pouring.
Ingredients
- 1000 ml vegetable oil
- 25 g spring onions
- 10 cloves garlic, peeled
- 20 g ginger, sliced
- 4 pc star anise
- 1 pod black cardamom
- 40 g green Sichuan peppercorns
- 30 g red Sichuan peppercorns
- 20 g black Sichuan peppercorns
- 20 g black Sichaun peppercorns, ground
- 60 g kochukaru - Korean chilli flakes
- 60 g kochukaru - Korean chilli flakes
- 30 g kochukaru - Korean chilli flakes
Directions
-
1
Place the oil in a heavy-bottomed saucepan. Heat the oil over medium-low heat to 160C.
Add the star anise, cinnamon, black cardamom, 40g of green Sichuan peppercorns, 30g of red Sichuan peppercorns, and 20 g of black Sichuan peppercorns and fry for 1 minute.
-
2Next, when the oil reaches 150C, add in the 60g of kochukaru.
-
3When the oil reaches 130C, add in the next 60g of kochukaru.
-
4When the oil reaches 110C, add in the remaining 30g of kochkaru, as well as the ground black Sichuan peppercorns. Allow everything to infuse for a minimum of 1 hour, or overnight for best results before straining through a fine mesh screen.
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Printed From otaokitchen.com.au 09/03/2025