Chinese Chili Oil

INGREDIENTS

• 1½–3 cups neutral oil
• 6 star anise
• 1 large cinnamon stick, preferably cassia cinnamon
• 2 bay leaves
• 5 tablespoons Sichuan peppercorns
• 3 black cardamom pods
• 5 nuggets dried sand ginger
• 2 teaspoons cloves
• 3 cloves garlic
• 1–2 shallots
• 2 cups Sichuan chili flakes (I personally use Korean chili flakes)
• 1–2 teaspoons salt, to taste

PREPARATION

1. Gather all the aromatics you plan to use. Place the oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot.
2. Set the pot over medium heat to start, then progressively lower the heat to medium-low or low as the oil comes to temperature. The oil should be about 225–250°F (110–120°C), with small bubbles slowly rising from the aromatics. If the spices begin sizzling vigorously or darkening too quickly, reduce the heat. If you aren't getting small bubbles, slowly increase the heat. Staying around 200–225°F is the safest way to prevent burning. Infuse the aromatics for at least 30 minutes, or up to 1 hour for best results. When the garlic and shallot are browned all over, remove them from the oil so they don't burn.
3. While the oil is infusing, place the chili flakes in a heatproof bowl.
4. Either pour the oil through a fine-mesh strainer or remove the spices first with a fine-mesh strainer. If the spices have become very dark, remove them completely to avoid burning. Heat the oil to 350°F, then carefully pour it over the chili flakes while stirring.
5. Stir in the salt and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling the oil to help prevent spoilage. Properly handled, it can last for up to 6 months.