Homemade Chinese Styled Garlic and Scallion Chili Oil – The Perfect Condiment for busy people
With the cold weather barreling into New England, I always crave spicy food. Whether it is noodle soup or fried rice, I keep adding spice to all of it. It brings me back to all the delicious Asian dishes I ate growing up. Like many immigrant families, I was raised mainly by my grandparents, so whatever they cooked for us, we ate it. Their go-to foods were always spicier, so my siblings and I grew up around many Chinese spices and condiments.
A flavored Chilli oil became a main staple in my house regarding condiments and sauces. My Grandmother was the main cook growing up; she often made her sauces and oils because the store-bought ones just did not cut them for her. Back in China, she learned a lot of cooking techniques from her mother and Grandmother, so she was constantly experimenting with new recipes and testing out her recipes at home for her family to try. So when she came to the US, she brought many unique flavors she learned from her childhood. One of her favorite recipes to make was garlic chili oil.
This chili oil is great over noodles, soups, rice, sandwiches, etc. It will add an incredible depth of flavor to any dish. The diced garlic adds a very aromatic taste, while the scallions add depth to the flavor. I like to add some fresh ginger as well; when it pairs with scallions and garlic creates a unique taste that balances the flavor of the oil. And the best part is that you can make it at home for a fraction of the cost! Not that buying store brought is terrible, but sometimes you do not have time to go to the store, and it’s great to have some at home to use anytime. As well as knowing exactly what is inside your chili oil is terrific. I hope you will give this a go and let us know how it went!
Today’s recipe is simple but versatile and delicious! It is a spicy chili oil made with fresh garlic and scallions. I like making things that add to my dish’s taste and do not take away from it. I try to ensure recipes are simple and easy, as many of us are so busy sometimes that it is challenging to ensure dishes are due to various time demands. With that being said, this recipe is simple and can be made in about 15 minutes, so it is the perfect condiment for busy people.
Homemade Chinese Styled Garlic and Scallion Chili Oil
Ingredients
- Asian Red pepper flakes
- Red Pepper Powder (Fine Powder)
- Korean Pepper Flakes
- Szechuan Pepper Corns
- Anise
- Pepper
- Salt
- Garlic
- Scallions
- Ginger
- Your choice of oil (used vegetable oil)
- Clean a glass jar to store the chili oil in
- A small bowl or shallow plate
- Small pot to heat oil
- Optional: My grandma likes to add a little umami inside. Adding a small spoon of MSG will help to bring out the flavors of all the spices.
Directions
- Thoroughly clean your jar and dry it completely so it is ready for storing the oil. This is crucial to ensure the oil has a long shelf life. If it is not cleaned correctly, the oil will risk developing a bacteria culture and will result in spoilage if not stored properly. Tip: Do not use a towel to dry it as it leaves a residue, instead let it air dry
- Rinse the ginger, garlic, and scallions and pat dry with a microfiber towel. Then finely chop them into pieces so the flavor can easily absorb the oil. Tip: By mincing them, each spoonful will have a little bit of everything inside.
- Place minced ginger, garlic, scallions, spices, and pepper flakes onto the plate and mix to combine well. Tip: Do not mix it too much, as the natural water will dilute the oil.
- Put a few spoons of red pepper powder, a pinch of salt, and pepper on top of the mixture. (optional: Unami)
- As a rule of thumb, heat the oil to around 225-250° F / 110-120° C. Tip: If the oil is too hot, it will destroy the flavors of the aromatics by burning them. If it is too cold, it will be less flavorful. Try to keep the temperature somewhere in the middle. That way, the aromas can fully develop without ruining them.
- Pour heated oil onto the mixture and mix until evenly coated. Tip: Be a little more generous with the oil amount, as the minced ingredients absorb more as you stir it up.
- Once cooled, the chili oil can be stored in the glass jar for up to two months if kept refrigerated or at room temp.
- Enjoy!
Enjoy this chili oil on your favorite foods!
<3 Ann