Sichuan Chili

Name: Sichuan Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: 2 cups (480 ml) neutral Vegetable Oil; 2 pieces Star Anise; 1 piece cassia bark (5 g) Cinnamon; 1–2 pieces (2 g) Cardamom; about 1½ scallions (20 g) Scallion; 1–2 (1-inch) slices (20 g) Ginger; 1 cup (120 g) ground chili Chile Powder; 1 tsp (3 g) Sesame Seed

Independent adaptation of a publicly published Jing Gao recipe. Not affiliated with, sponsored by, or endorsed by Jing Gao.

CONDIMENT · DUMPLINGS & NOODLES

A condiment for dumplings & noodles.

Jing Gao's Sichuan chili oil for dumplings, noodles.

On the jar

SICHUAN

Method: stove
Yield: about 2 cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 480 ml

Ingredients

Vegetable Oil2 cups (480 ml) neutral
Star Anise2 pieces
Cinnamon1 piece cassia bark (5 g)
Cardamom1–2 pieces (2 g)
Scallionabout 1½ scallions (20 g)
Ginger1–2 (1-inch) slices (20 g)
Chile Powder1 cup (120 g) ground chili
Sesame Seed1 tsp (3 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Sichuan Chili wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM
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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 Oil.

Adapted from a Jing Gao recipe (Jing Gao / Windsor Star reprint).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jing Gao / Windsor Star reprint (published as “Sichuan Chili Oil”). Full citation lives in Provenance.

Companion jar