Comments on: Chinese Chili Oil

By: Hailey Byers-Balmer

Hailey Byers-Balmer — Sun, 24 Mar 2024 15:27:46 +0000

Toasting and pounding the chili flakes is genius! I’ve made about twenty or thirty batches of chili oil so far, and this one came out more beautiful than any of the rest. I didn’t stir water into mine, because every time I’ve done that, the little pieces of chili flake and sesame seed that end up stuck above the oil line molded on me. I used the ginger trick instead, where you watch a fresh piece of ginger in the oil to see when it starts to turn brown and whither. I’ve done that before, but the oil never came out so lovely. It tastes great, too I’m just so happy with the color. I’m convinced that toasting and pounding the chili flake first makes a big difference.

By: Russ

Russ — Sun, 04 Dec 2022 05:14:45 +0000

you mention coriander in the MOP-method of prep, but it is not listed in the ing list.

By: Elaine

Elaine — Tue, 15 Nov 2022 00:16:31 +0000

In reply to Catherine.

Catherine，
With this new method, the pepper flakes may not be crispy anymore. If you want a crispy version, then you should skip the water.
But let them combine for one or two days, and the color will turn out light and red. And the taste is different. You can define which one is your favorite.

By: Catherine

Catherine — Mon, 14 Nov 2022 11:32:00 +0000

In reply to Elaine.

Dear Elaine,
I always cooked the chili oil following your first recipe here, and it was very good. Thank you for teaching, first of all.

But today I tried to cook chili oil, moisting the chili flakes acc.to new tip in the recipe, and my oil turn out…how to say…muddy color, not so clear cristall red as earlier.

How do you think, what’s the problem?

By: Elaine

Elaine — Sat, 16 Apr 2022 02:39:46 +0000

In reply to Christin. Then you can simply skip it Christin. Only very limited influence on the final flavor.

By: Christin

Christin — Sun, 10 Apr 2022 04:12:50 +0000

I don’t have access to things like Amomum tsao-ko
Or amomum kravanh.. what do I use as a substitute?

By: Elaine

Elaine — Sun, 13 Mar 2022 01:20:00 +0000

In reply to Rob S..

Rob,
Thank you for such a long time supporting. Knowing my favorite chili oil recipe worked fine for me, I am so happy.
Now you can continue checking other Sichuan recipes calls for real Sichuan chili oil. Happy cooking.

By: Rob S.

Rob S. — Fri, 11 Mar 2022 17:17:04 +0000

I’ve been following your website for a while, but I’ve never really used many of the recipes… I just like reading them and comparing to my usual recipes 🙂

However, my favourite brand of chilli oil seems to have stopped being “hot enough” recently – the last time I made Kung Po Chicken, I had to use 6 tablespoons of chilli oil instead of the usual 2-3! So I thought I would give your recipe a try.

Verdict:

This is amazing! Not only does it have a great flavour, but it is as hot as I need it. I have used it for Kung Po Chicken, Mapo Tofu and Garlic Chicken (in varying amounts), and it works perfectly every time! I’m going to give it a try on some chicken thighs next week (I usually use my own combination of Indian spices), as I think it would work well.

Thank you so much for this recipe! 谢谢 !

By: Elaine

Elaine — Sat, 15 Jan 2022 01:32:17 +0000

In reply to David Chan. This is a shortcut version, friendly for home cooking. That one is a restaurant version.