Chili Oil

Ingredients

• 4 Tbsp. Sichuan chile flakes
• 2 tsp. Chinese five-spice powder
• 3 Tbsp. toasted sesame seeds
• 1 tsp. freshly ground Sichuan peppercorns
• 1 whole star anise
• 2 bay leaves
• 1 cup (240 ml) vegetable oil (or grapeseed oil)

Steps

1. Put the chile flakes, five-spice powder, sesame seeds, Sichuan pepper, star anise and bay leaves in a heatproof ceramic bowl holding at least 2 cups (480 ml) of liquid. Set it on a heat-resistant coaster or trivet.
2. In a small skillet or saucepan, heat the oil over medium-high heat to 370°F, without exceeding 400°F. Take it off the heat immediately.
3. Carefully pour the oil into the spices or transfer it with a ladle. It will bubble for a few seconds and cook them. While bubbling, gently stir with a metal spoon so the spices cook thoroughly.
4. Once cooled a little, scoop out and discard the star anise and bay leaves. The oil is ready to use; resting at room temperature for a day matures the flavour as the spices infuse.
5. Keep in an airtight container at room temperature for up to 2 weeks or refrigerated for up to 6 months.