{"id":109744,"title":"Authentic Sichuan Chili Oil \u2013 \u62c5\u62c5\u9762","modified":"2025-10-29T16:01:50+01:00","plain":"Ah, Chinese chili oil\u2014that mysterious and often misunderstood ingredient! Contrary to popular belief and the usual stereotypes, it\u2019s not just there to set your mouth on fire or make you wince.\n\n\n\nOf course it\u2019s spicy, but reducing it to that alone is an oversimplification\u2014and a deeply unfair one.\n\n\n\nIts role goes far beyond heat; it adds real dimension to whatever it touches, lending depth and complexity that transcend ordinary flavors.\n\n\n\nOn social media, plenty of \u201cchili oil\u201d recipes go viral, often presented with deceptive simplicity\u2014two or three ingredients, tops. Exclamations like \u201coh la la there\u2019s garlic in it, the cloves look confit and it\u2019s neon red, waaaaaaaaaaaaouw, pure kuuuuuiller\u201d often accompany these posts. Good for the creators who enjoy that simplified version.\n\n\n\n\n\n\n\nHowever, in my kitchen, chili oil is far more than just a colorful condiment.\n\n\n\nThe chili oil I make has a truly distinctive taste\u2014a unique signature that sets it apart from commercial or simplified versions.\n\n\n\nIt\u2019s the result of a carefully considered combination of ingredients: a delicate balance of heat, aromatics, and umami. It\u2019s not just a hit of spice but an invitation to a culinary journey\u2014an exploration of flavor that can turn an ordinary dish into an unforgettable experience. Unlike Japanese rayu, this one packs heat. Consider yourself warned. Try it in my Liang Pi noodles.\n\n\n\nHow to use Sichuan chili oil\n\n\n\nMy Sichuan noodles with MSG use it, as do my Dan Dan noodles. Honestly, drizzle it over almost any Asian dish\u2014it\u2019s just delicious.\n\n\n\nDan Dan noodles\n\n\n\nWhy add the oil in three stages?\n\n\n\nThe technique called \u201cyixiang erhong sanla\u201d (\u4e00\u9999\u4e8c\u7ea2\u4e09\u8fa3) is a traditional method for preparing Sichuan chili oil. As explained in a video by Chinese Cooking Demystified, it consists of three main steps:\n\n\n\n\nYixiang (\u4e00\u9999) \u2013 Fragrance: The first pour draws out the aroma of the chilies. It\u2019s essential to pour the oil right into the center of the \u201cvolcano\u201d of ingredients to maximize aroma.\n\n\n\nErhong (\u4e8c\u7ea2) \u2013 Red Color: The second pour extracts the chilies\u2019 red pigment, giving the oil its characteristic hue.\n\n\n\nSanla (\u4e09\u8fa3) \u2013 Heat: The final pour releases the chilies\u2019 heat, giving the oil its distinctive spiciness.\n\n\n\n\nUse it in the delicious Tian Shui Mian\n\n\n\nKey ingredients in Sichuan chili oil\n\n\n\n\nDried chilies: They bring heat and spiciness. Common in many Asian cuisines, they add depth and intensity.\n\n\n\nGround Sichuan pepper: This adds a unique, slightly lemony flavor with a signature tingling sensation. It\u2019s essential in many Sichuanese dishes. You can substitute Sansho pepper.\n\n\n\nLight soy sauce: Adds depth and umami.\n\n\n\nBlack rice vinegar: Provides gentle acidity and aromatic complexity. It has a richer, sweeter flavor than many other vinegars.\n\n\n\nStar anise: Lends a sweet, subtly spicy, licorice-like note. It\u2019s often used in Chinese cooking to flavor dishes.\n\n\n\n\nReady to infuse!\n\n\n\n\nBlack cardamom pod: Brings a smoky, resinous note that adds depth and complexity.\n\n\n\nFennel seeds: Add a sweet, anise-like flavor that balances stronger, spicier elements.\n\n\n\nBlack sesame seeds: Offer a nutty flavor and a pleasant crunch. They\u2019re also prized for their striking color.\n\n\n\n\n \n\n\n\n\n\n\tAuthentic Sichuan Chili Oil - \u62c5\u62c5\u9762\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g dried chilies400 ml neutral oil (sunflower, corn, etc.)4 tablespoons ground Sichuan pepper2 tablespoons light soy sauce1 tablespoon black rice vinegar1 teaspoon granulated sugar1 teaspoon saltSpice Mix10 g sliced ginger2 star anise1 pod black cardamom pod, lightly crushed2 teaspoons fennel seeds1 tablespoon black sesame seeds\t\n\t\n\t\tHeat a wok over low heat. Dry-toast the chilies for 1 minute, then deseed.In a blender or food processor, grind the chilies into a powder.In a dry wok over low heat, toast the cardamom, fennel seeds, sesame seeds, and star anise for 2 minutes. Set aside.Heat the oil in the wok to 130 degrees and infuse the ginger, star anise, cardamom, and fennel for about 3 minutes. Remove.Heat the oil to 190 degrees.In a bowl, combine the chili powder, Sichuan pepper, rice vinegar, salt, and sugar. Mound the mixture into a volcano shape, creating a well in the center.Turn off the heat and pour in half of the oil through the well of the \"volcano,\" stirring vigorously.Wait 7 minutes, then pour in half of the remaining oil.Wait another 5 minutes, then pour in the remaining oil.Let cool to room temperature, then refrigerate to infuse overnight.Transfer to a jar.\t\n\t\n\t\tKeeps for up to 1.5 weeks in the fridge.\nI like to return all the dried spices (cardamom, star anise, fennel, sesame) to the oil to continue infusing, but adjust to your taste.\nYou can substitute chili flakes for the dried chilies, but the flavor won't be exactly the same.\n\t\n\t\n\t\tChinoiseChili oil, Huile du Sichuan, Huile piment\u00e9e, Sichuan","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109744"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109744\/revisions"}],"predecessor-version":[{"id":110127,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109744\/revisions\/110127"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/8968"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}