Comments on: Chinese Chili Oil https://www.chinasichuanfood.com/chinese-chili-oil/ Chinese Recipes and Eating Culture Sun, 24 Mar 2024 15:27:46 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Hailey Byers-Balmer https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-5/#comment-1502367 Sun, 24 Mar 2024 15:27:46 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1502367 5 stars
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.

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By: Russ https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-5/#comment-1465573 Sun, 04 Dec 2022 05:14:45 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1465573 you mention coriander in the MOP-method of prep, but it is not listed in the ing list.

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By: Elaine https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-5/#comment-1461669 Tue, 15 Nov 2022 00:16:31 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1461669 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.

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By: Catherine https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-5/#comment-1461507 Mon, 14 Nov 2022 11:32:00 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1461507 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?

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By: Elaine https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-5/#comment-1366045 Sat, 16 Apr 2022 02:39:46 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1366045 In reply to Christin.

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

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By: Christin https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-5/#comment-1361627 Sun, 10 Apr 2022 04:12:50 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1361627 I don’t have access to things like Amomum tsao-ko
Or amomum kravanh.. what do I use as a substitute?

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By: Elaine https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-4/#comment-1346482 Sun, 13 Mar 2022 01:20:00 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1346482 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.

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By: Rob S. https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-4/#comment-1345711 Fri, 11 Mar 2022 17:17:04 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1345711 5 stars
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 !

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By: Elaine https://www.chinasichuanfood.com/chinese-chili-oil/comment-page-4/#comment-1321140 Sat, 15 Jan 2022 01:32:17 +0000 http://fd5.b5b.myftpupload.com/?p=8233#comment-1321140 In reply to David Chan.

This is a shortcut version, friendly for home cooking. That one is a restaurant version.

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