Chinese chili oil

Instructions

1. Place oil and selected aromatics into a pot with at least 4 cm of clearance between the oil and the rim of the pot.
2. Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 110–120 °C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat.
3. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results. If using garlic or shallot: when they get brown all over, remove them from the oil so they don't burn. But don't let them go to waste. They are delicious on toast, as my dad was quick to take advantage of!
4. While the oil is infusing, prepare your chili flakes by placing them in a heatproof bowl or jar.
5. Test the oil readiness by adding a few chili flakes to the pot. If they burn or brown too fast, the oil is probably still too hot.
6. When your oil is at the correct temperature, pour it through a fine meshed strainer over the chili flakes bowl / jar. Stir the chili flakes and oil together to distribute the heat of the oil evenly.

Adapted from this original recipe