Chilli Oil (Chinese)

by Tarla Dalal

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A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.

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Preparation Time: 5 mins.
Cooking Time: 5 mins.
Makes 1 cup.
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Ingredients

15 to 20 whole dry kashmiri red chillies
1 cup oil

Method

Break the red chillies into big pieces.
Heat the oil to smoking point, add the chillies and switch off the gas.
Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.

RECIPE SOURCE : Easy Chinese Cooking

2 reviews received for Chilli Oil (Chinese)

2 FAVOURABLE REVIEWS

The most Helpful Favourable review

Reviewed By
Payal Parikh 86, September 04, 2012

I always make this Chilli oil and store it in an air tight container...i use it when i am making Chinese cuisine like schezuan rice or schezuan noodles, this chilli oil not only gives a nice colour to the dish but also a great taste.....

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Reviewed November 09, 2011 by Foodie #503230

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Reviewed September 04, 2012 by Payal Parikh 86

I always make this Chilli oil and store it in an air tight container...i use it when i am making Chinese cuisine like schezuan rice or schezuan noodles, this chilli oil not only gives a nice colour to the dish but also a great taste.....

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