Chinese chili oil

Ingredients for 1 servings:

• 30 g chili flakes with seeds
• 35 g chili powder
• ½ tsp five-spice powder
• ½ tsp ginger powder
• 10 g sesame, white
• 1 tbsp vinegar (Chinkiang vinegar) or balsamic vinegar, dark
• 440 g peanut oil

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Heat the oil in a pot or wok, which should be considerably higher than the oil level, as it will foam later, until bubbles appear when a wooden skewer is dipped in the oil. Add the sesame seeds and fry for about 1 minute. Stir in the spices. Add the vinegar and let it evaporate. The oil is a basic ingredient in various sauces and dishes. It can be bottled or stored in screw-top jars and will keep for a long time even when not refrigerated. If you include the solids (recommended), shake the bottle vigorously before use. Tip: Sunflower oil, rapeseed oil, or another easily heatable vegetable oil can also be used as an alternative.