HONG YOU

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


  1. 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.
  1. 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.
  1. 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

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