Irene Kuo

Chili-Pepper Oil

辣椒油

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About
This is indispensable to a kitchen where spicy food is favored. It may be used in salads, dip sauces, or added during cooking.

Heat 1 cup oil in a small saucepan until very hot; turn heat low and add ¼ cup crushed chili pepper flakes, or 3 tablespoons powdered chili, or 10 to 12 whole dried chili peppers, and stir for about 1 minute. Turn off heat. When the oil is completely cool, stir well, then strain the oil into a small bottle through cheesecloth or a paper napkin. The oil will keep for a month without losing its flavor.