1/7 Photos of Chili Oil (Hong You)
The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.
My Private Note
Units: US | Metric
- 100 g chili flakes or 100 g coarsely ground chilies, with seeds
- 550 ml peanut oil or 550 ml peanut oil or 550 ml corn oil
- 1Put the chili flakes into a glass preserving jar.
- 2Heat the oil over high heat until smoking hot.
- 3Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
- 4Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.
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Nutritional Facts for Chili Oil (Hong You)
Serving Size: 1 (582 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4501.5
- Calories from Fat 4413
- Total Fat 490.4 g
- Saturated Fat 82.9 g
- Cholesterol 0.0 mg
- Sodium 1749.3 mg
- Total Carbohydrate 53.0 g
- Dietary Fiber 37.1 g
- Sugars 7.6 g
- Protein 14.3 g