Hong you (Sichuan red chilli oil)
Hong you 红油: hot oil poured over chilli flakes, Sichuan pepper and spices, the base of Sichuan dressings
In Chengdu kitchens, a jar of hong you sits next to the stove and goes into almost everything cold: wontons in red oil, cucumber salads, cold noodles and the dressing for liang mian. Good chilli oil is a deep ruby colour, fragrant rather than burnt, with a warm, rounded heat and the tingle of Sichuan pepper. It is poured in two stages, hot then warm, so you get both toasted and bright chilli flavours. The mistake most people make is pouring smoking oil onto the flakes, which turns them black and bitter in a second; check the temperature. Chef's tip: mix coarse and fine chilli flakes, the fine for colour and the coarse for crunch and flavour, and let the oil sit overnight before using.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 16
Ingredients
For the chilli bowl
- 2 ⅛ oz Sichuan chilli flakesa mix of coarse and fine
- 1 tbsp white sesame seeds
- ½ tsp salt
For the oil
- 1 ¼ cups rapeseed or other neutral oil
- 1 tbsp Sichuan peppercorns
- 1 cinnamon or cassia stick5 cm piece
- 3 slices fresh ginger
- 1 spring onioncut into lengths
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Method
0/6 doneStep 1: Put 2 ⅛ oz Sichuan chilli flakes, 1 tbsp white sesame seeds and ½ tsp salt in a heatproof ceramic or metal bowl (not plastic). Stir in 1 tablespoon of water, which helps stop the flakes scorching.
Step 2: Put 1 ¼ cups rapeseed or other neutral oil, 1 tbsp Sichuan peppercorns, 2 star anise, 1 cinnamon or cassia stick, 2 bay leaves, 3 slices fresh ginger and 1 spring onion in a small pan. Heat over a low to medium heat, so the oil bubbles gently around the aromatics, until the ginger and spring onion are golden and shrivelled.
12 minStep 3: Strain out the aromatics. Reheat the oil to about 350°F: a pinch of chilli flake dropped in should sizzle hard and darken in 2 seconds.
Step 4: Pour one-third of the oil over the chilli flakes, stirring: it will foam up. Wait 1 minute, then pour over half the rest at about 300°F, and finally the remaining oil once it has cooled a little more.
3 minStep 5: Stir well and leave to cool, uncovered. The oil turns deep red as it sits. Cover once cold and leave overnight before using.
Step 6: Keep in a clean jar in a cool, dark cupboard for up to 2 months. Use a clean, dry spoon each time.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hong you (Sichuan red chilli oil) take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of star anise?
- ½ tsp aniseeds or fennel seeds per star.
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