HONG YOU (Sichuan red chile oil, about 2 cups)
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In Japan, a similar preparation is called rayu.
2 cups canola oil
4 star anise
3 cloves garlic, smashed
3 cao guo, or black cardamom pods
3 whole cloves
2 bay leaves
1 stick cinnamon, broken in half
one 3 inch piece of ginger, peeled and smashed
1 cup (about 32) chiles de arbol, stemmed and chopped
3 tablespoons Sichuan peppercorns
1 tablespoon light soy sauce
½ teaspoon kosher salt
- Heat oil, star anise, garlic, cardamom, cloves, bay, cinnamon and ginger in a 2 quart saucepan over medium heat; cook, stirring occasionally, until garlic is golden, 15 to 20 minutes.
- Transfer to a 1 quart glass jar with chiles, peppercorns, soy and salt; let cool to room temperature. Using a slotted spoon, remove and discard garlic and ginger; seal jar and let sit at least 24 hours.
- To use, strain oil, discarding solids. Store refrigerated for up to 3 months.
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SICHUAN PEPPERCORNS
from Saveur Magazine February 24, 2013