Adam Liaw's Sichuan chilli oil

Step 1

Heat the oil to 200C and add the star anise, black cardamom, cinnamon, bay leaves and Sichuan peppercorns. Then add the spring onion, onion, and ginger and fry until the spring onion, onion and ginger appear lightly browned. Remove all the ingredients from the oil with a slotted spoon or strainer and take the oil off the heat.

Step 2

Allow the oil to cool for about 10 minutes to around 120C, and then pour over the dried chilli flakes, Korean chilli powder and sesame seeds. Allow the oil to cool completely for about 1 hour, and then transfer the chilli oil into jars.

Step 3

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