Ivoryfield Sichuan Chili

From a national-award-winning chef

Ratio

VEG OIL 480SESAME OIL 30

Ingredients

VEG OIL480 ml
CASSIA BARK5 g
STAR ANISE4 g
CARDAMOM2 g
GARLIC20 g
GINGER10 g
BLACK BEANS40 g
CHILE POWDER50 g
MUSHROOM POWDER16 g
SALT42 g
SICHUAN PEPPER4 g
SESAME OIL30 ml
FRIED SHALLOTS10 g
FRIED GARLIC10 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Sichuan Chinese cook and founder of Fly By Jing; James Beard Award for The Book of Sichuan Chili Crisp. Chongqing-rooted chili crisp and sauces produced and taught from Austin.

Originally published as Sichuan Chili Crisp.

Adapted from a recipe published by Jing Gao in Jing Gao / Elle Gourmet reprint.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Jing Gao / Elle Gourmet reprint (published as “Sichuan Chili Crisp”). Full citation lives in Provenance.