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Recipe: Homemade Chinese Chli Scallion Oil with Variations

Toppings - Assorted
CHINESE CHILLI SCALLION OIL

"This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chili sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout."

2/3 cup hot red pepper flakes
4 garlic cloves, smashed and peeled
3 scallions, cut into thin rings
2 tablespoons minced fresh ginger; 2
1/2 cups corn or peanut oil
1/3 cup roasted sesame oil

In a large pot fitted with a deep-frying thermometer, combine all ingredients. Over medium-low heat, bring to a bubbly 225 to 250 degrees F, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees F.

Let cool, then scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

VARIATIONS:
Add any or all of the following before cooking:
- 1/3 cup Chinese black beans, coarsely chopped
- The freshly grated zest of 3 large oranges
- 1 tablespoon Sichuan peppercorns

Adapted from source: Julia Moskin, New York Times, March 2011
MsgID: 0312646
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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