Sichuan Spice-Infused Chili Oil

1. Combine Ingredients in Oil

Add the neutral oil to a small pot or deep saucepan, making sure there's at least 2 inches of clearance from the top of the oil to the rim. Into the oil, add the Chinese cassia cinnamon stick, star anise, whole Sichuan peppercorns, dried bay leaves, whole cloves, black cardamom pod, dried sand ginger, lightly crushed garlic cloves, and halved shallot.

2. Heat the Oil and Spices

Heat the oil and spices together over medium to medium-low heat, maintaining a temperature between 225°F and 250°F. This gentle frying allows the spices to release their essential oils without burning. Keep an eye on the garlic and shallot; they should turn a deep golden color. This process should take about 30 minutes to an hour.

3. Remove the Garlic and Shallot

Once the garlic and shallot have reached a deep golden color, carefully remove them from the oil.

4. Combine Chili Flakes and Oil

Next, grab a heatproof medium bowl and place the Sichuan chili flakes in it. Using a slotted spoon, remove the remaining spices from the hot oil. Reheat the oil slightly if needed to ensure it’s hot enough to make the chili flakes sizzle upon contact but not burn. Pour the hot oil over the chili flakes through a fine-mesh strainer. Listen for the sizzle—that means the oil is properly infusing with the chili.

5. Add Salt and Store

If you prefer, stir in the fine sea salt to taste. Allow the chili oil to cool completely before transferring it to airtight containers. Store the chili oil in the refrigerator to prevent spoilage, making sure to always use clean utensils when handling it.