Chilli Oil

1. 1
   prep

   Prepare the aromatics and chillies.

   1.Break the dried red chillies into halves, keeping the seeds for heat.

   2.Thinly slice the ginger and garlic cloves.

   3.Have the star anise, cinnamon stick, and sesame seeds measured and ready.
2. 2
   prep · ~5 min

   Warm the oil gently.

   1.Pour the oil into a small saucepan over low heat.

   2.Add the sliced ginger, garlic, star anise, and cinnamon stick.

   3.Heat slowly until the aromatics start to sizzle and become fragrant, about 5 minutes.

   TIPKeep the heat low—high heat burns the garlic and turns the oil bitter.
3. 3
   prep

   Infuse the chillies.

   1.Place the broken red chillies and sesame seeds in a heatproof glass jar.

   2.Once the oil is fragrant, carefully pour the hot oil over the chillies using a strainer to catch the aromatics.

   3.Press the aromatics into the strainer with a spoon to release every drop of infused oil.

   TIPThe oil will sizzle and bubble when it hits the chillies—this is exactly what you want.
4. 4
   rest

   Cool and store the chilli oil.

   Let the oil cool completely in the jar. Stir in a pinch of salt once cooled. Seal and store at room temperature for up to a month.

   TIPThe flavor deepens over the next 24 hours, so making it a day ahead is ideal.

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