Strained chilli oil

Strained chilli oil

By
From
The Real Food of China
Makes
350 ml
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
20g chilli flakes
375ml vegetable oil

Method

  1. Put the chilli flakes in a heatproof bowl. Heat the oil in a saucepan over a medium–high heat until the oil is almost smoking, then remove from the heat. Leave to cool for 5 minutes, then pour the oil over the chilli flakes — the mixture should fizz slightly. Cover and leave the oil to infuse overnight, then strain into a jar, discarding the solids. Cool to room temperature, then seal the jar with the lid. The strained chilli oil will keep, stored at cool room temperature, for up to 2 weeks.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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