Ingredients
- 20g ginger
- 20g green onion (white part)
- 1 clove of garlic
- 300ml neutral tasting oil (e.g., peanut or sunflower oil)
Equipment
- Heatproof bowl
- Saucepan
- Cutting board
- Tool for crushing (e.g., the flat side of a large knife or a rolling pin)
- Strainer
- Container for your chili oil (e.g., a cleaned jam jar)
Instructions
1. Place the chili powder mix (bag 1) in a heatproof bowl. We use a stainless steel bowl ourselves. Set the bowl with the chili powder aside.
2. Lay the ginger, green onion, and garlic on the cutting board and gently crush them by pressing a few times with the flat side of a large knife or a rolling pin. The pieces should be cracked. Then, put these along with the oil in a saucepan. Add the spices (bag 2). Set this over low heat and stir occasionally.
3. Use a strainer to remove all the spices from the oil once the garlic and green onion have browned. Then, put the oil back on the heat and warm it up to 175 degrees Celsius. If you don't have a thermometer, you can sprinkle a bit of the chili powder into the oil. If the oil starts bubbling, it's hot enough. Make sure the oil does not smoke!
4. Then pour a small amount of oil onto the chili powder mixture and stir well. Be careful, the bowl can get very hot! After that, pour half of the remaining oil onto the mixture and stir well again. Pour the rest of the oil onto the mixture, stir well and let it cool. Afterwards, you can store the oil in a container of your choice.
5. The chili oil tastes best when you let it sit for 1 night. You can keep the chili oil outside the refrigerator for about 2 months. It is important to always use a clean spoon when serving the oil. Otherwise, bacteria can get into the oil, making it less shelf-stable.