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Chinese chilli oil is a great addition to several recipes, but the problem is the seed oils! The store bought kind is always made with vegetable or soybean oils. These oils are highly inflammatory and increase the risk of cardiovascular disease. This version is made using coconut oil which is a compliant option for purists or those who use Chinese chilli oil a lot. Either way it tastes better than store bought and is a great addition to your Asian dishes.
Chinese Chilli Oil
1 teaspoon Sichuan peppercorn powder
4 tablespoons chilli flakes
2 teaspoons Chinese five spice powder
3 tablespoons sesame seed
2 whole star anise
2 bay leaves
1 cup coconut oil without the taste
2 thin slices ginger
Mix everything except oil and ginger in a bowl.
Heat oil on medium-high heat with ginger added. Wait until the ginger starts to turn brown and wrinkle at the edges and turn off the heat immediately. Don’t let it
smoke. If it does you will have to give it time to cool off. Pick out ginger.
Add oil to the bowl with the spices. Stir with a spoon to mix through the spices. The heat of the oil will cook and infuse them.
Cool the oil and then pick out the star anise and bay leaf with the spoon.
Store in the fridge and when you want to use some, stand in hot water to melt the coconut oil to scoop.
Compliant Chinese chilli oil
Nutritional Info (for whole recipe):
Cals – 2399.2
Fat – 248.9g
Protein – 7.9g
Total Carbs – 20.7g
Fibre – 5.5g
Sugars – 9g
Net Carbs – 15.2g
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