Chiu Chow Chili Oil Recipe

Making Chiu Chow chili oil is like capturing the essence of savor-worthy flavors in a jar, with the fiery warmth of dried chili flakes and the punchy aroma of Sichuan peppercorns dancing together in harmony. As I pour the shimmering oil over the chili flake mixture, the kitchen fills with an intoxicating fragrance that promises to elevate everything from cold noodles to dumplings to new flavorful heights.

In my kitchen, I’m preparing Chiu Chow Chili Oil. It’s a sensational blend of the kitchen staples of garlic and shallots, aromatic and combined with the boldness of dried red chili flakes.

The strength of this chili oil comes from not just one pepper, but from many, and in the Chiu Chow style, they add a little bit of numbing heat from the Sichuan peppercorns, another kitchen staple.

Chiu Chow Chili Oil Recipe Ingredients

• Dried Red Chili Flakes: Packed with capsaicin, enhancing metabolism and spiciness.
• Sichuan Peppercorns: Adds numbing sensation, boosts flavor complexity, aids digestion.
• Garlic: Rich in antioxidants, supports heart health, adds aromatic depth.
• Shallots: Provides subtle sweetness, packed with vitamins and minerals.
• Soy Sauce: Adds umami richness and saltiness, fermented for depth.
• Fermented Black Beans: Enhances savoriness, rich in protein and probiotics.
• Toasted Sesame Oil: Provides a nutty aroma, rich in healthy fats.

Chiu Chow Chili Oil Recipe Ingredient Quantities

• 1/2 cup vegetable oil
• 1/4 cup dried red chili flakes
• 2 tablespoons Sichuan peppercorns
• 1/4 cup garlic, finely chopped
• 1/4 cup shallots, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 cup fermented black beans, rinsed and drained
• 2 tablespoons toasted sesame oil

How to Make this Chiu Chow Chili Oil Recipe

1. In a small saucepan, warm the vegetable oil over medium heat until it reaches about 275°F (135°C) or nearly shimmering.

2. Lower the heat and introduce the Sichuan peppercorns to the oil. Allow them to sizzle and flavor the oil for approximately 2-3 minutes, while maintaining a low enough heat so that the peppercorns do not burn.

3. Put the minced garlic and shallots in the saucepan. Cook them gently, stirring them now and then, until they’re a deep golden brown color, about 5-7 minutes.

4. Take the saucepan off the heat and allow it to cool a bit. This should bring the temp down to about 250°F (120°C).

5. In a bowl that can withstand heat, combine the salt, sugar, and dried red chili flakes.

6. Pour the hot oil mixture over the chili flake mixture with care, and stir to make sure the chili flakes are completely immersed in the oil.

7. Add the rinsed and drained fermented black beans to the bowl and mix well.

8. Add the soy sauce and toasted sesame oil, stirring until all the ingredients are combined.

9. Allow the chili oil to cool completely to room temperature before using it, so that the flavors can meld together.

10. Chiu Chow chili oil is delicious and can be enjoyed in many different forms. The heat of the oil can complement a myriad of dishes, but it’s especially enjoyable in cold noodle dishes, dumplings, and with any other dish that could use a spicy flavor kick. No matter how you use it, you’ll surely savor the result of your efforts.

Chiu Chow Chili Oil Recipe Equipment Needed

1. Small saucepan
2. Kitchen thermometer
3. Heat-proof bowl
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or heat-resistant spatula
7. Knife
8. Cutting board
9. Strainer or sieve (for rinsing fermented black beans)

FAQ

• What type of oil should be used for Chiu Chow Chili Oil?Choose a neutral oil, such as vegetable oil, so that the flavor of the chili oil is not affected.
• How spicy is Chiu Chow Chili Oil?The chili flakes are adjusted for heat by adding more or less. I recommend starting with 1/4 cup and adjusting to taste. You can make this dish as spicy as you like!
• Can I substitute Sichuan peppercorns?Unique numbing flavor of Sichuan peppercorns cannot be replaced. You can sub in black peppercorns, but the taste will be different.
• What are fermented black beans, and can I omit them?The oil has a salty, umami flavor from the fermented black beans. They can be omitted, but that hurts the flavor profile.
• How do I store Chiu Chow Chili Oil?A clean, airtight jar is a good place to store your chili oil. Keep it in the refrigerator, and it will last for you up to a month. This, of course, assumes that you have not already infused your oil with either mold or rancidity.
• Is there a substitute for toasted sesame oil?Nutty and aromatic, toasted sesame oil imparts a flavor that could make one think they were in the presence of an oil with a PhD in nut flavor. That said, if you can’t find toasted sesame oil, feel free to use a different nut-flavored oil (think peanut oil) or leave it out altogether. Either way, you’ll still have a downright delicious dressing.
• Can I use fresh chilies instead of dried red chili flakes?Dried red chili flakes are best for their concentrated flavor, but you can use finely chopped fresh chilies. Just realize when you do that you’re adding a lot more moisture, and where you chop them really matters.

Chiu Chow Chili Oil Recipe Substitutions and Variations

Red pepper flakes, dried: Substitue with crushed red pepper or a mix of cayenne pepper for similar heat levels.
Sichuan peppercorns: Use regular black peppercorns instead. They aren’t going to taste the same, but they are something you might actually have. Plus, you won’t miss the numbing effect that this spice has.
Garlic, finely chopped: Use garlic powder or minced garlic from a jar.
Shallots, finely chopped: Substitute with finely chopped onions or scallions.
Substituted black beans: Use black bean paste or miso paste for a similar umami taste.

Pro Tips

1. Infuse Longer for Deeper Flavor When introducing the Sichuan peppercorns to the oil, extend the infusion time slightly, but be cautious not to let them burn. This will enhance the peppery, citrusy notes that Sichuan peppercorns are famous for.

2. Finely Chop Ingredients Ensuring the garlic and shallots are finely chopped will allow them to blend better into the oil, releasing more of their flavors and creating a smoother texture in the final product.

3. Monitor the Oil Temperature Use a thermometer to ensure the oil doesn’t exceed 275°F (135°C) when adding the spices and aromatics. Too high a temperature can lead to burnt flavors.

4. Crush Fermented Black Beans Lightly crush the fermented black beans before adding them to help release their umami richness and integrate better with the oil.

5. Allow for Extended Cooling After combining all ingredients, let the chili oil sit overnight to allow the flavors to fully develop and meld together. This rest period can significantly enhance the depth and complexity of the final product.