Chinese Chili Oil Recipe

I'm looking to recreate Max Boonthanakit's excellent chili oil at home. There are a couple of ingredients that I'm unsure of, and thought I'd reach out to see if anyone else has had experience using them in a similar dish, like Mala. The ingredients are:

Sunflower oil
Shallots
Garlic
Chili flakes (Sichuan?)
Anchovy (dried? steeped and discarded?)
Fennel seed
Prickly ash (Sichuan peppercorns?)
Salt
Sugar

I suspect that the all ingredients besides the chili flakes would be cooked at a low temp for several hours (100°C for 5-6 hrs) then added to the chili flakes at the end.

Is prickly ash the same as sichuan peppercorns? Can dried anchovies be cooked at 100°C for the full 5-6 hrs, or would they likely be added towards the end of the extraction?

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Comments

aaron.c.schroeder

I haven't tried the Boon sauce, but I can confirm that this recipe is nearly perfect. Uncanny that you brought this up, as I just made a batch today. https://www.seriouseats.com/recipes/2018/04/homemade-spicy-chili-crisp.html

It works perfectly and should give you a good base from which to experiment to get closer to the Boon sauce. Some notable missing ingredients: powdered mushroom, MSG, the chili flakes here start whole and are ground allowing you to pick the blend.

Willie_Farris_1591770

Thanks for the recipe link. I want to make it for my friend who recently helped me. I asked him to help me in searching for a site online where I can find reviews for PapersOwl writing service and he shared the https://www.resellerratings.com/store/PapersOwl website link with me. He loves chili and I want to make Chinese chili oil for him and that is why I am looking for the recipe online.