Full Recipe
Author
June Xie |
Description
"This chili oil uses more than a dozen spices, all contributing different flavors and textures to the final product, but feel free to swap or skip some as you see fit. The crucial thing is to make sure your oil is at the right temperature: light, faint wisp of almost-invisible smoke and baby bubbles escaping from your chopstick when dipped in that heated oil are tell-tale signs it's hot enough to toast the crushed chili flakes and spices but not hot enough to scorch and burn them. For best results, please allow the oil to rest overnight for all flavors to marry together!"
