Sichuan Chilli Oil (makes 250ml)

• 1 cup vegetable oil
• 1 spring onion, cut into segments
• 2 slices of ginger
• 2 cloves of garlic, lightly crushed
• 2 star anise pods
• 1 small cinnamon stick, approximately 3cm long
• 4 tbsp. Sichuan peppercorns, lightly toasted and crushed
• 3 tbsp. chilli flakes (preferably Sichuan or Korean)
• 1/8 tsp. ground coriander
• 1/8 tsp. ground cumin

Method:

1. Combine vegetable oil, spring onion, ginger, garlic, star anise, cinnamon and Sichuan peppercorn in a small sauce pot
2. On a medium heat, let the ingredients fry in the oil for a couple of minutes, or until the garlic and spring onion just start to colour
3. Add the chilli flakes, ground coriander and cumin
4. Fry for another minute until the chilli flakes slightly darken in colour
5. Turn off the heat and set it aside
6. Pick out the spring onion, ginger, garlic, cinnamon and star anise

The chilli oil will last indefinitely; the longer it sits, the better the flavour

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