Why make your own

Commercial chili oil isn’t hard to find nowadays, but I strongly recommend you make your own from scratch. Here are a few reasons why:

• It tastes better than most, if not all, shop-bought chili oil.
• There aren’t any hidden, “suspicious” ingredients.
• It’s very simple to make. And it’s cheap too.
• You can make a big batch as it has a long shelf life.
• It’s possible to adjust the spice level based on your tolerance.
• It makes a wonderful gift for family and friends.

Pro tips

Before I introduce the details of my chili oil recipe, here are some top tips to bear in mind:

• Source good quality chili flakes no matter where they come from.
• Stir in a drop of vinegar (or soy sauce) to prevent burning.
• Take your time to infuse the oil with aromatics and spices.
• Test and control the oil temperature to achieve the best aroma.
• There are several ways to alter the hotness.

Ingredients & substitutes

I classify all the ingredients into five groups. Read on to learn more about each of them and their substitutes.

Chili

I use both chili flakes and ground chili. You could use the flakes alone if the latter is unavailable, but the mix of both creates the optimal taste and color (you shouldn’t use ground chili alone).

Chili flakes are also known as crushed dried chili or red pepper flakes. When choosing them, I think their quality is more important than their origin.

You might see many recipes that limit the choice to Sichuan chili flakes. Please be aware that other Chinese regions (e.g. Shannxi, Gansu, Guizhou, Yunnan, etc.) also produce high-quality chili flakes, and the ones for Indian and Thai cooking are great too.

Good chili flakes should look fresh, bright and have a fairly even color and size. Also, check the heat level to suit your preference.

By ground chili, I mean dried chili in powder form without any additional ingredients. It mainly contributes to the color of the chili oil.

It’s sometimes labeled as chili powder (e.g. those for Chinese or Indian cooking). I don’t recommend chili powder sold in mainstream supermarkets which is usually a mixture of ground chili and other spices, such as cumin, oregano, etc.

Paprika and Korean chili powder (Gochugaru) are good substitutes, especially if you wish to control the heat, as they are quite mild.

Oil

Neutral flavored cooking oil with a high smoking point is called for this recipe, such as sunflower, vegetable, canola, rapeseed, corn, peanut, soybean, avocado oil, etc.

Olive oil is not recommended as it has a distinctive taste and is not supposed to be used with very high heat.

Spices

To make your chili oil stand out, with a profound aroma and a subtle numbing sensation, you’d need to include a few spices to infuse the oil. My regular choices are whole Sichuan peppercorns, star anise, cassia cinnamon stick, bay leaves, fennel seeds, and Tsao-ko (Chinese cardamom).

Try your best to include all of the above. Skip a couple if you find it hard to source. You may replace whole Sichuan pepper with ground Sichuan pepper. In this case, add it to the chili mix instead of cooking it in the oil.

Aromatics

Scallions and ginger are included to lend aroma to the oil. The former can be replaced by sliced shallots or onion.

Other add-ons

You’ll also need some toasted sesame seeds, salt, and a dash of black rice vinegar (Chinkiang vinegar) or soy sauce.

The addition of vinegar is a method popular in the Northwest region of China where I grew up. It moisturizes the chili mix. This helps to prevent burning when the chili comes to contact with the hot oil. It also adds a hint of aroma to the chili oil.

Equipment

Apart from a small pan/pot for heating the oil, you’ll need:

• A large, heat-proof bowl for pouring the hot oil in
• A small bowl for the chili mix
• A fine-meshed strainer
• A jar for storage

🛎 TIP: You could pour the hot oil directly into the jar for storage. In this case, make sure it can withstand high heat and it’s a little bigger than the ingredient volume to avoid spillage caused by the bubbling hot oil.   

Cooking steps

Step 1: Prepare the chili mix

Put chili flakes, ground chili, toasted sesame seeds, and salt into a small bowl. Add a little black rice vinegar (if unavailable, replace it with soy sauce). Mix well and set aside.

Step 2: Heat & infuse the oil

Pour oil into a saucepan (ideally one convenient for pouring). Add all the spices and aromatics. Simmer over low heat until the scallions turn brown (do not burn though). This process usually takes me about 20 minutes.

While waiting, make sure within easy reach you have the following ready as the next step needs to be done fast: a large, heat-proof, empty bowl, a fine-meshed strainer, the chili mix, and a spoon.

🛎 TIP: For best-tasting results, do not rush during this step. Keep the heat low and allow enough time for the spices and aromatics to release their aroma fully.

Step 3: Test the oil temperature

If you have a thermometer, check the oil temperature. When it reaches 350°F/175°C, remove the pan from the heat. Otherwise, drop a few chili flakes into the oil to test. If they bubble and spin immediately, the oil is hot enough.

Pour the hot oil into the heat-proof empty bowl through the strainer (discard the spices and aromatics).

🛎 TIP: If the chili flakes you use are very fine, you’ll need to lower the oil temperature to 320°F/160°C.

Step 4: Add the chili mix

Add half of the chili mix to the hot oil. You should see sizzling bubbles straightaway. Add the second half once the bubbles calm down a bit. Use the spoon to mix well. Leave to cool.

🛎 TIP: If you are still unsure whether or not the oil is at the right temperature, spoon in a small amount of chili mix to test. If the bubbles are overly intense and you smell a strong burnt smell, wait for a while to let the oil cool down a bit. If no bubbles appear, you’ll need to reheat the oil in the pan.

Step 5: Leave to infuse

Once completely cooled, transfer the chili oil to the storage jar. Leave to infuse for at least 12 hours before using. This allows the flavors to combine.

A fast alternative method

Sometimes when I’m short on time (e.g. only realize my jar is empty while the meal is about to be served), I make a super fast version of chili oil. It’s obviously not as good as the recipe above but still good enough to compliment your meal. Here are the simple steps:

• Mix chili flakes, ground chili, ground Sichuan pepper (optional), toasted sesame seeds, and salt. Stir in a little black rice vinegar or soy sauce.
• Heat the oil then pour it directly over the spice mixture (test the temperature with a few chili flakes or sesame seeds). Mix well to combine.

How to adjust the spiciness

A pool of bright red oil may seem super spicy, but good quality chili oil is not supposed to be overly spicy but distinctively aromatic. Here are a few factors that influence its spiciness. Please feel free to customize to suit your own tolerance to heat.

• Choose chili flakes and ground chili that have a low level of heat.
• The chili seeds contribute a lot to the hotness so use chili flakes that contain few seeds.
• Alter the chili-to-oil ratio. If you use less chili and more oil, the overall taste will be milder. Do the opposite if you’d like it hotter.
• The spiciness of the chili oil tends to reduce over time. If you leave it for a couple of weeks, it’ll taste less sharp but more fragrant.
• Use it sparingly in dishes. Increase the quantity while you grow your tolerance.

Ways to use it

Always use a dry, clean spoon to handle chili oil. Since the chili flakes sink to the bottom, stir them first then scoop out a mixture of the oil and the crunchy bits. Some recipes, such as Sichuan Mouthwatering Chicken, call for red oil only. In this case, pass the chili oil through a strainer to get the pure oil.

Unsure what are the best ways to use this magic condiment? Here are some of the classic examples.

• Incorporate it in dressings for cold dishes such as Bang Bang Chicken, Smashed Cucumber, Braised Beef Shank, etc.
• Spicy up noodles or noodle soups. It’s essential to Dan Dan Noodles, Chongqing Noodles, Hot & Sour Glass Noodles, Lanzhou Beef Noodle Soup, etc.
• Mix it into fried rice, such as Egg Fried Rice, Pork Fried Rice, etc.
• Use it as a dipping sauce for Dumplings, Steamed Bao, Pan-fried Buns.
• Add it to wontons, such as Sichuan Chili Oil Wontons or Classic Wonton Soup.
• Drizzle over plain Congee, alone or with other toppings.
• Smear over bready food, such as Scallion Pancakes, Egg & Scallion Crepes, or Plain Steamed Buns.
• Use it in any other dish that needs a flavor boost

How to store

Chili oil has a long shelf life thanks to its high-fat content. My parents and my own family always leave it on the kitchen counter or cabinet (away from direct sunlight of course). I usually have it in a container with a loose lid and a designated spoon that sits in it all the time. It disappears way before we start worrying about spoilage (so many dishes “need” an elevation of chili oil!)

If you make a big batch and are not going to use it up quickly, you can store it in an airtight jar in the fridge for up to 6 months. Alternatively, keep a small amount on the counter for easy access and leave the rest in the fridge.

Recipe FAQs

Other homemade sauces

📋 Recipe

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

Print

Homemade chili oil (油泼辣子)

Magically delicious and extremely versatile, chili oil is a pantry staple you ought to have in a Chinese kitchen. Making it from scratch is easy!

Course Condiment

Cuisine Chinese

Diet Gluten Free, Halal, Vegan, Vegetarian

Prep Time 3 minutes minutes

Cook Time 20 minutes minutes

Total Time 23 minutes minutes

Servings 1.5 cup

Calories 90kcal

Author Wei Guo

Ingredients

For the chili mix

• ¼ cup chili flakes
• 1 tablespoon ground chili see note 1 & 2
• ½ teaspoon salt
• 2 tablespoon sesame seeds toasted
• 1 teaspoon black rice vinegar or soy sauce

For the oil

• 1 cup cooking oil
• 1 teaspoon whole Sichuan peppercorn See note 3
• 1 teaspoon fennel seeds
• 1 star anise
• 1 piece cassia cinnamon aka Chinese cinnamon
• 2 bay leaves
• 1 Tsao-ko aka Chinese black cardamom (optional)
• 3 slices ginger
• 2 stalks scallions aka green onion, spring onion

US Customary – Metric

Instructions

• In a small bowl, mix chili flakes, ground chili, salt, sesame seeds and black rice vinegar (or soy sauce). Have another deep, dry, heat-proof bowl ready (see note 4). Place a fine mesh strainer over it.
• Pour oil into a small pan/pot. Add all the spices and aromatics. Simmer over low heat. Watch attentively. Turn off the heat immediately when the scallions turn brown (It took me about 20 minutes). Test the temperature with a thermometer (it needs to reach 350°F/175°C). Alternatively, drop in a few chili flakes to test. The oil is hot enough if they bubble and spin immediately.
• Pour the oil into the empty bowl through the strainer. Discard everything caught in the sieve.
• Add half of the chili mixture to the oil. You should see it bubbling intensively. Add the remaining when the bubbling calms down. Stir well with a clean dry spoon.
• Leave to cool uncovered. Then transfer to a container of your choice. Wait for at least 12 hours before using it to allow all the flavors to combine.
• Storage: The lifespan of chili oil is about 2 months in the kitchen cupboard (dry, cool and away from direct sunlight) and about 6 months in the fridge.
• Usage: Both the oil and the chili flakes are for consumption. Use a clean spoon to stir well before serving. If your dish requires pure chili oil, use a strainer to filter out the chili and sesame seeds.

Video

Notes

1. Ground chili is dried chili pepper in powder form. I don’t recommend you use chili powder that contains other spices, salt, etc. Korean chili powder (the very fine type) or paprika are good options.

2. It’s fine to use only chili flakes if you can’t find ground chili. But you shouldn’t use ground chili alone for this recipe.

3. If you don’t have whole Sichuan peppercorn but ground Sichuan pepper, add ¼ teaspoon to the chili mixture.

4. Use a glass or porcelain bowl since they cool down the oil more efficiently than metal ones. Make sure it is deep enough to avoid overflow when the chili mix is added to the hot oil.

5. If short on time or ingredients, you may make the basic version:

• Mix chili flakes, ground chili, ground Sichuan pepper (optional), toasted sesame seeds, and salt.
• Heat the oil then pour it over the mixture. Stir well to cook evenly.

Try the advanced version whenever you have a chance. It is truly worth the effort!

Nutrition

Serving: 1tablespoon | Calories: 90kcal

Ingredient and ratio

Here are the spices that I use and their ratio (by WEIGHT):

• 1 part star anise
• 1 part fennel seeds
• ½ part Sichuan pepper
• ½ part cassia cinnamon/Chinese cinnamon
• ⅕ part cloves
• ⅕ part white pepper (optional)

Since five spice powder is always used sparingly in dishes, I don’t make very much each time. To make about ⅓ cup of powder, for example, I use 10g of star anise and fennel seeds each, 5g of Sichuan pepper and cinnamon each, and 2g of cloves and white pepper each.

It’s perfectly fine to weigh the ingredients using imperial measurement (by ounces) as long as you follow the same ratio.

🛎 Purchase notes:

• In my experience, star anise, fennel seeds, cloves and white pepper can be found in mainstream supermarkets, while Sichuan pepper and cassia cinnamon are available in Chinese/Asian stores.
• If you have trouble sourcing cassia cinnamon (aka Chinese cinnamon, cassia bark), you may replace it with Ceylon cinnamon (the one commonly used in pastries) but reduce its quantity by half.
• Some of the spices also come in powdered form, such as Sichuan pepper powder, cassia cinnamon powder, ground white pepper. Please feel free to substitute.

Three steps to make it

Step 1: Toast

First, you’ll need to toast the spices to bring out their best flavour. Also, this process dries out any moisture in the spices.

Before toasting, separate the pods of star anise. Remove the black seeds and stems from the Sichuan pepper if you find any. Break the cassia cinnamon sticks into smaller pieces if they’re quite big.

Put all the spices into a cool pan. Turn the heat to medium-low then toast. Shake the pan from time to time to move the spices around. When you see the colour of the fennel seeds darken a little and you hear some popping sound, transfer the spices out to cool.

🛎 Note: You may see some recipes suggesting washing the spices beforehand. I don’t think it’s necessary. However, please feel free to do so if you wish. In this case, make sure you air dry them completely before toasting.

Step 2: Grind

Once completely cooled, put the toasted spices into a spice grinder (or a mini blender). Run the machine for a few seconds then pause for a few seconds. Repeat the procedure to mill the spices until they turn into powder. Try not to keep the machine running continually as it may cause overheating.

Step 3: Sift

The last step is optional. If you happen to have a fine sieve, use it to sift the powder to remove any remaining bits.

Ingredients

It doesn’t require a long ingredient list to make pickled chili garlic sauce. Also, everything that you need can be easily sourced from mainstream supermarkets (apart from one optional ingredient). Here is the list:

Fresh chili peppers

Any types of fresh chili pepper would work for this recipe (the fresher the better). The only thing you need to consider is the heat level that you enjoy or tolerant. I mix two types for this recipe (see image above): the majority is the bigger, juicy ones with medium heat (labelled as “red chilli” in British supermarkets) and a few bird’s eye chilies (Thai chilies) which taste much hotter (I find this guide on “25 types of peppers” by blogger Jessica Gavin is quite helpful).

The traditional Chinese pickled chili garlic sauce includes the seeds of the peppers. However, please feel free to remove them. This will dramatically reduce the heat of the end product.

Garlic & ginger

Garlic is indispensable for this recipe while ginger is optional. I prefer fresh ones but shop-bought garlic/ginger paste is acceptable as long as it doesn’t contain any artificial flavours, colours or preservatives.

Salt & sugar

Any types of salt will work as long as it’s pure salt without any other ingredients in it. The suggested salt sugar ratio is 3: 1. However, you could increase the sugar quantity a little if you fancy the sauce sweeter (the sweetness also helps to reduce the spiciness of the sauce).

Lime/lemon or white rice wine

For the acidic element used in this chili sauce, I like lime or lemon for its hint of fruity flavour. Simply squeeze the juice out (remove seeds if any). The more traditional method usually calls for white rice vinegar, so use it instead if you prefer.

How to make it

With all the ingredients at hand, we’re ready to make the sauce following five simple steps: wash, dry, chop, blend and season. Unlike Chiu Chow Chili Oil which also uses fresh chilies, this recipe doesn’t involve cooking.

Before we start, I’d like to remind you of a very important tip: All the utensils that are in contact of the ingredients (chopping board, knife, food processor, spatula, bowl, jars/containers, etc.) need to be thoroughly cleaned, dried and completely oil-free.

Step 1: Wash

Wash the chili peppers under running water. At this stage, try not to remove the stems of the peppers. Otherwise, water might get inside.

Step 2: Dry

Drain the peppers then pad dry with a clean tea towel or kitchen paper. Lay them on a tray without overlapping. Leave to air dry completely.

Step 3: Chop

Remove the green stems and any blemishes or spots. Cut the peppers into chunks (Wear gloves to avoid burning). If you wish to reduce the spiciness, cut the chili pepper open lengthwise. Use the tip of a knife or spoon to scrape off the seeds. Peel the garlic and ginger. Crush a little to loosen their texture.

Step 4: Blend 

Add peeled garlic and ginger to a food processor. Blend on high speed into a paste-like consistency. Then put in the chopped pepper (you might need to add it in two batches depending on the size of your food processor). Blend for 3 seconds then pause. Stir with a spatula then blend for another 3 seconds. Repeat the process until the pepper is evenly chopped into small pieces but not to a fine paste consistency.

Step 5: Season

Pour everything into a large bowl. Add salt, sugar and the juice of the lime/lemon (or white rice vinegar). Mix with a spatula until well combined. Cover the bowl and leave to rest on the counter for 48 hours.

How to store it

• Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge. You can use it straight away but the taste will be richer after about a week. 
• You can keep this sauce in the fridge for up to 3 months or in the freezer for 9 months.
• Remember to always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.

How to use it

Chinese pickled chili garlic sauce is super versatile. Here are some examples of how to incorporate it into your dishes:

• Make classic Hunan dishes, e.g. Egg and Pickled Chili Stir-fry (see image above). Very simple yet super tasty!

• Use it to season garlic sauce flavoured stir-fries, such as Sichuan Shredded Pork, Sichuan Eggplant stir-fry (see image above), etc.
• Replace Sichuan chilli bean paste in Spicy Pan-Fried Tofu.

• Replace fresh chili in Steamed Garlic Prawn with Vermicelli (see image above), King Oyster Mushroom Stir-fry, etc.

• Spread it onto Jian Bing (Chinese Crepes, see image above), Mantou (Plain Steamed Buns) or use it as a seasoning in Bao Buns.
• Add it to dumpling sauces.
• Mix it in dressings for your favourite salads or noodle dishes.

Other homemade sauces

Healthier and tastier, homemade sauces/condiments are great things to have in your kitchen. Here are a few recipes that I recommend:

📋Recipe

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

Print

Pickled Chili Garlic Sauce (Duo Jiao,剁椒)

A detailed recipe for making Chinese pickled chili garlic sauce. It's long-lasting, flavorsome and can be used in many creative ways.

Course Condiment

Cuisine Chinese

Diet Gluten Free, Halal, Vegan, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 600 ml

Author Wei Guo

Ingredients

• 450 g fresh red chili peppers see note 1
• 120 g garlic
• 30 g ginger optional
• 1½ tablespoon salt
• ½ tablespoon sugar
• 1 lime/lemon or 1 tablespoon white rice wine

Instructions

Prepare

• Wash the chili peppers under running water thoroughly. Drain then pad dry with a clean tea towel or kitchen paper. Lay them on a tray. Leave to air dry completely.
• Remove the green stems. Cut the peppers into chunks (Wear gloves to avoid burning). If you wish to reduce the spiciness, remove the seeds before cutting (see note 2 to learn how).
• Peel the garlic and ginger. Crush to loosen the texture a little.

Blend (see note 3 for the traditional method)

• Add garlic and ginger to a food processor. Blend them on high speed into a paste-like consistency.
• Put in the chopped pepper (you might need to add it in two batches depending on the size of your food processor). Blend for 3 seconds then pause. Stir with a spatula then blend for another 3 seconds. Repeat the process until the pepper is evenly chopped into small pieces but not to a fine paste consistency.

Season

• Pour everything into a large bowl. Add salt, sugar and the juice of the lime/lemon. Mix with a spatula until well combined.
• Cover the bowl and leave to rest on the counter for 48 hours.

Store

• Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge for up to 3 months or in the freezer for 9 months.

Use

• Use it a week later for a richer flavour. Always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.
• For inspirations on how to use this sauce, pleace read in the post content above.

Notes

1. You can use any type of chili peppers. I choose the red-coloured ones for a more appetising look. To control the heat, you may combine two types which have a different level of hotness. Removing all the seeds is another way of reducing heat.

2. How to remove the seeds: Cut the chili pepper open lengthwise. Use the tip of a knife or spoon to scrape off the seeds.

3. This recipe makes about 600ml (2.5 cups) of sauce. If you wish to make a very small batch, scale down the ingredients proportionally and use the traditional method to chop all the ingredients manually. To avoid burning, wear kitchen gloves and swimming goggles (it may sound funny but it works well).

No. 1: GINGER & VINEGAR SAUCE

This sauce is inspired by the traditional dipping sauce for the famous Xiao Long Bao (小笼包, soup dumplings). Thin strands of ginger are infused in fragrant Chinese black rice vinegar. I add a few drops of honey to balance its sourness. Fresh dill adds another layer of flavour and a prettier look. Out of my 6 dumpling sauces, this is the simplest to make.

For 2 servings, you will need:

• 3 tablespoons black rice vinegar
• ¼ teaspoon honey
• 1 teaspoon ginger, julienned
• Dill, to taste

No. 2: GARLIC & VINEGAR SAUCE

This is another dumpling sauce based on Chinese black rice vinegar (it’s really essential in Chinese cooking). Minced garlic is half cooked by hot oil. This is a common method in Chinese cuisine. It reduces the spiciness of the garlic but increases it aroma.

Fresh chilli and coriander make the sauce more flavoursome and appetizing. If you wish, you can replace fresh chilli with classic chilli oil or Chiu Chow chili sauce. This sauce can be used in salad too, e.g. Wood Ear Mushroom Salad.

For 2 servings, you will need:

• 1 tablespoon minced garlic
• 1 pinch ground Sichuan pepper
• 1 pinch salt
• 1 tablespoon hot oil
• ½ teaspoon light soy sauce
• 2 tablespoons black rice vinegar
• Fresh chilli, finely chopped
• Coriander, chopped

No. 3: SPRING ONION OIL SAUCE

This simple sauce is inspired by Shanghai Scallion Oil Noodles (Cong You Mian). The hot oil extracts the aroma from the spring onion. Fragrant, savoury with a hint of sweetness, it’s a very tasty and easy sauce to make. 

If you have more time, I recommend you make a big batch of Spring onion oil (simmering spring onion in oil), It’s such a delicious and versatile condiment to have in your kitchen.

For 2 servings, you will need:

• 1 tablespoon spring onion, finely chopped
• 1 pinch sugar
• 1.5 tablespoon hot oil
• 2 tablespoons light soy sauce 
• ½ teaspoon black rice vinegar

No. 4: SPICY TOMATO DIP

I learnt to make this sauce from my Tibetan friend Dawa when I was living in Switzerland. She made beef momos for a multicultural party and served them with this dip. I fell in love with it straightaway.

The great thing about this sauce is that you can adjust the ingredients based on your own taste. My suggestion is a mild version. Increase the volume of garlic/fresh chilli if you fancy a more tangy taste.

For 4 servings, you will need:

• 250g / 9oz peeled and deseeded tomatoes
• 2 cloves garlic
• 2 slices ginger
• 1 fresh chilli, or to taste
• 2-4 strands coriander
• Salt, to taste
• 1 pinch sugar
• ½ teaspoon light soy sauce

No. 5: SICHUAN DUMPLING SAUCE

This sauce is for spicy food lovers like me. The idea comes from Zhong Shui Jiao (钟水饺), one of the signature dishes of Sichuan cuisine. It provides a mixed flavour of spiciness, sweetness and saltiness.

Tangy yet refreshing, it takes your dumpling dish to another level! Unlike the other dipping sauces mentioned above, this sauce is usually mixed with freshly boiled dumplings in individual serving bowls.

It takes a bit of effort to make the sauce though. You need to firstly make some spiced sweet soy sauce (复制酱油). I suggest you make a big batch at a time. You can use it to dress or season other dishes too. For ingredients and instructions for this special soy sauce, please see note 1 in the recipe box below.

Homemade chilli oil is essential too. Believe me! It’s all worth the effort.

For 1 serving, you will need:

• 1 tablespoon Sichuan spiced sweet soy sauce
• 1 teaspoon garlic, minced
• 1 tablespoon homemade chilli oil, or to taste
• Spring onion, finely chopped

No. 6: HOT & SOUR DUMPLING SOUP

You don’t always have to serve dumplings dry or with sauce. Try this speciality from Xi’an, home to the famous Biang Biang Noodles. Boiled dumplings are served in a tasty and tangy soup. The classic version of this soup calls for homemade spiced vinegar. I’ve given detailed instructions in my post on how to make Beef dumplings in hot & sour soup. Check it out if you wish. Alternatively you may use regular black rice vinegar.

For 1 serving, you will need:

• 1 teaspoon light soy sauce
• 2 tablespoons black rice vinegar / homemade spiced vinegar
• 1 tablespoon spring onion, finely chopped
• 1 teaspoon papery dried shrimp
• ½ teaspoon sesame oil
• 1 pinch salt
• Toasted sesame seeds
• Coriander, chopped
• 1 tablespoon homemade chilli oil, or to taste

3 tips to ensure the desired result 

The making of Chinese spring onion oil is pretty straightforward: just simmer spring onion in oil over medium-low heat, then cool and store. The traditional recipe usually calls for spring onion only. I like adding one more ingredient to the recipe: shallot or onion. This will enhance the fragrance and flavour of the finished oil. A few tips for helping you achieve the desired result:

• The lower the heat is, the longer will it take you to simmer. However, an extended process will extract more flavour from the shallot and spring onion, thus the oil will be more aromatic.
• It takes me 25 minutes or so to complete the simmering over medium-low heat. Do keep a close eye on it as you don’t want to over-fry the ingredients which might leave an unpleasant burnt flavour in the oil.
• To make this recipe even simpler, you may skip shallot/onion and only use spring onion. If you don’t wish to store up a big batch, please feel free to cook a small amount as required.

6 ways to use spring onion oil

Chinese spring onion oil can be used in many ways. It’s truly worth having it in your kitchen. Not only does it provide a unique aroma to dishes, but it will also save you lots of time in everyday meal preparation.

1. For noodles. This seasoned oil is the star ingredient for the famous Shanghai Spring Onion Oil Noodles, a delectable dish that can be made in a few minutes. You can also add it to other noodle dishes, such as Dan Dan noodles, Chow Mein, etc.
2. For stir-fried dishes. This will save you time buying, washing and chopping fresh spring onion. For example, use it (instead of cooking oil) to make fried rice, Chicken Chop Suey, etc.
3. For salad. You can use it for all type of Chinese salad dishes, e.g. Cucumber Salad, to replace sesame oil.
4. For steamed dish. It makes a brilliant addition to steamed fish thanks to its strong, infused flavour.
5. For soup. Simply pour a few drops over a finished soup to add an extra zing. Try Hot and Sour Soup, Egg Drop Soup, etc.
6. For bread. Use it to make Scallion Pancakes, Baked Scallion Bread, Spiced Beef Flatbread, etc.

It goes well with many ingredients

It’s aromatic, pungent, salty and slightly sweet. It also has a hint of earthy bitterness which makes it very unique in flavour. The great thing about it is that it goes well with all types of ingredients: vegetable, meat, tofu, fish and seafood. You can find it in dishes cooked in various ways: stir-fried, steamed, braised or for making dipping sauces, etc.

Why do I prefer the homemade version

As I love cooking everything from scratch, I’m always interested in creating recipes for homemade sauces. I have three good reasons for that:

• You know exactly what you are eating and you are free to choose healthy, good quality ingredients (no hidden ingredients, no flavouring, no additive, no preservative, no colouring, etc.).
• Homemade sauces often taste better than shop-bought ones. And you can add your favourite ingredients to make it unique.
• It’s fun to make it (Don’t you love the sense of achievement?) and believe me, it’s easier than you would imagine making scrumptious Chinese sauces.

Make it rich in flavour

Three main ingredients are usually found in black bean sauce: fermented black beans (aka black beans, 豆豉), garlic and soy sauce. I like adding a few more ingredients to enrich its flavour.

1. Season the cooking oil with spring onion, ginger and Sichuan pepper before frying the other ingredients.
2. Add Shaoxing rice wine, pure sesame oil to give the flavour another dimension.
3. Spice it up with fresh chilli, both for making it pleasantly hot and for adding a bit of bright colour to this dark sauce.

Three versions of the sauce

Apart from my classic version of black bean sauce, I’m very pleased to introduce another two versions.

• With mushrooms: Fry some finely chopped shiitake mushrooms before cooking the black beans. This version has an extra umami flavour and vegetarian/vegan-friendly.
• With meat: Add minced meat instead of mushrooms. You may use either pork or beef.

How to use it in dishes

As you can see in the photo above, I cooked three dishes to demonstrate how you might use my three versions of homemade black bean sauce:

1. Braised spare ribs with classic black bean sauce.
2. Stir-fried celery with mushroom black bean sauce
3. Rice noodles and blanched pak choi with minced meat black bean sauce

They are just examples of black bean sauce’s usage. You are free to create your own scrumptious recipes with this versatile seasoning. Be bold with ingredients and cooking methods.

A versatile, handy sauce to keep

I highly recommend you to make this sauce in advance then store in the fridge (see tips in the recipe). When it’s dinner time, just scoop some out and add to the dish you are cooking. If you are not planning to cook, simply use it as a spread on bread / Chinese steam buns or as a sandwich/taco dressing.

Other homemade condiments

Want to make more classic Chinese seasonings yourself? Try these recipes:

• Chinese Chilli Oil
• Pickled Chilli Garlic Sauce
• Scallion Oil
• Five Spice Powder

How to thin the paste 

In my recipes, I always use PURE Chinese sesame paste which has a very thick consistency (on the left of the photo above). You need to thin it with the same amount of water before adding to dishes.

Use the back of a spoon to swirl gently. It takes a bit of time to completely combine the paste and the water. It should be smooth and semi-runny in the end.

It’s different from Tahini

Do not confuse Chinese sesame paste with Tahini (the main component of hummus), a paste which is also made from sesame seeds.

The former is made from toasted whole sesame seeds, whereas the latter is made with raw, hulled sesame seeds (sometimes lightly toasted). Thus, they have very different tastes and texture.

Three substitute ideas

You can find Chinese sesame paste in most Chinese/Asian shops. If not available, I have three substitute ideas for you.

• Option 1: Add ¼ part sesame oil to 1 part Tahini, then mix well.
• Option 2: Grind 1 part toasted sesame seeds in a mortar (or in a grinder), add ¼ part sesame oil and 1 part unsweetened peanut butter. Mix until well combined. (As shown in photos above)
• Option 3: Grind 1 part toasted sesame seeds into a smooth paste. Add sesame oil then mix well.

Obviously, substitutes are unlikely to provide exactly the same flavour and texture. But I find those three options are great for certain dishes, such as the famous Sichuan street food Dan Dan noodles and the iconic breakfast of Wuhan Hot Dry Noodles.

For storage, it’s recommended to keep opened Chinese sesame paste in the fridge and consume within 3 months.

Follow 4 steps to grind Sichuan pepper

Now let me explain how to grind it properly. It only takes a few minutes to make your own Sichuan pepper powder. But make sure you follow all the steps.

Step 1: Discard the black seeds

Before you start grinding, make sure you look through the peppercorns and discard any black seeds that you find.

Unlike black/white pepper, only the open husks of Sichuan pepper is used in food. The black seeds (found loose in the package or still inside the husks) are hard and tasteless thus need to be removed. You wouldn’t find many of them when purchasing good quality Sichuan pepper. It could be an issue with poor quality ones.

Step 2: Dry roast without oil

Place Sichuan peppercorns in a cold frying pan. Roast over medium-low heat. Shake the pan back and forward occasionally. Look out for the signs of readiness: 

• They start to release the aroma.
• They look a little oily on the surface

Remove them from the hot pan immediately. Overcooking will result in a bitter taste.

Step 3: Let cool then crush

Leave the roasted peppercorns to cool before you grind them. I use my mortar and pestle to do the job. After the roasting and cooling process, the peppercorns become brittle thus very easy to grind. You may also use an electric grinder if you wish. 

Step 4: Sift to remove gritty bits

Finally, you need to sift the crushed pepper through a fine-mesh sieve. This is to remove the gritty, sandy bits (from the black seeds and/or the yellow inner parts of the husks). I strongly advise you not to skip this step.

Make a small batch at a time

Sichuan pepper’s aroma and numbing effect decrease over time. Particularly after grinding, it loses its best taste pretty quickly. I suggest you only grind a small amount at a time.

Keep freshly ground Sichuan pepper in airtight containers away from heat & direct sunlight. Use it within two weeks for optimal taste.

Many delicious ways to use it

There are many ways to enjoy the unique taste of ground Sichuan pepper. Here is a list of examples:

• Mix it into the aromatic dressing for Mouth-Watering Chicken, Bang Bang Chicken
• Sprinkle it over the addictive Mapo Tofu
• Add it to the irresistible Chongqing Noodles & Dan Dan Noodles
• Brush it over the dough for comforting Scallion Pancakes
• Stir in the delicious Dumpling Fillings

Want to learn more about Sichuan pepper?

I guess some of you might like to know more about this unique Chinese spice. If this is the case, please check out my Complete Guide to Sichuan Pepper which includes answers to over 20 FAQs. Also, you are always welcome to add your questions to the list. I’m very happy to help!