Sichuan Sauce/Oil | Ultimate Favourite Condiment

Sichuan Sauce/Oil

#asian #spice #condiments #chilioil

Ingredients:
1 cup neutral oil (avocado/sunflower/canola/vegetable)
4 cloves garlic whole
2” ginger root sliced
½ cup gochugaru (Korean chili flakes or use any other hot chili flakes or powder)
1½ tbsp soy sauce
1½ tbsp Chinese black vinegar
1½ tbsp mirin or Chinese cooking wine
2 tsp gochujang (Korean sweet chili paste)
2 tbsp Sichuan peppers
2 whole star anise
2 inch cinnamon whole
1 tsp whole cloves
1 tsp fennel seeds
1 shallot quartered

Method:
In a deep heat resistant bowl/saucepan, combine the chili flakes, gochujang, soy sauce, mirin, and vinegar. Stir until it forms a homogeneous paste. Keep aside.
Place another large saucepan over low heat.
Add in the oil, garlic, ginger, Sichuan peppers, star anise, cinnamon, cloves, fennel and shallot. Check the time and let it infuse over low heat.
If the garlic has started to brown, remove the garlic, ginger and shallots from the pan and set aside to use later in any dish.
Half an hour after beginning the infusion process, check the temperature of the oil. If it's above 300F, take it off the heat.
Pour the oil mixture over the paste, through a strainer.
Mix to combine and let it cool.
This can be stored in an airtight container in the fridge for up to 3 months.Sichuan Sauce/Oil
Ingredients
1 cup neutral oil (avocado/sunflower/canola/vegetable)
4 cloves garlic whole
2” ginger root sliced
½ cup gochugaru (Korean chili flakes or use any other hot chili flakes or powder)
1½ tbsp soy sauce
1½ tbsp Chinese black vinegar
1½ tbsp mirin or Chinese cooking wine
2 tsp gochujang (Korean sweet chili paste)
2 tbsp Sichuan peppers
2 whole star anise
2 inch cinnamon whole
1 tsp whole cloves
1 tsp fennel seeds
1 shallot quartered

Method:
In a deep heat resistant bowl/saucepan, combine the chili flakes, gochujang, soy sauce, mirin, and vinegar. Stir until it forms a homogeneous paste. Keep aside.
Place another large saucepan over low heat.
Add in the oil, garlic, ginger, Sichuan peppers, star anise, cinnamon, cloves, fennel and shallot. Check the time and let it infuse over low heat.
If the garlic has started to brown, remove the garlic, ginger and shallots from the pan and set aside to use later in any dish.
Half an hour after beginning the infusion process, check the temperature of the oil. If it's above 300F, take it off the heat.
Pour the oil mixture over the paste, through a strainer.
Mix to combine and let it cool.
This can be stored in an airtight container in the fridge for up to 3 months.

For an interesting recipe using the Sichuan sauce, check out the Sichuan chicken recipe in the next video.