How to Make Hetty McKinnon's Garlicky Chili Oil
Never buying chili oil again.
Chili oil, with its garlicky punch and umami-packed flavor, is my desert island condiment. I douse my eggs in it every morning, and am more likely to have a jar of it on my dining table than I am salt or pepper. This version, which Chinese-Australian cookbook author Hetty McKinnon encouraged me to make a year ago, is so, so delicious (and not nearly as intimidating to make as I had imagined it would be). It comes from her wonderful cookbook, Tenderheart, which has become one of my most-used cookbooks since it came out last year.
This is inspired by my favorite commercial chili oil: Chiu Chow Chili Oil by Lee Kum Kee, a recipe said to originate from Chiu Chow (also spelled Chaozhou or Teochew) in Guangdong Province, China. Garlicky, salty and heavy on the heat, this is a real flavor bomb. Toss with noodles with black vinegar for a simple meal or add to stir-fries for a pungent kick. You can use the oil and the “sediment” (garlicky chiles) together, the oil on its own, or the sediment can be used as a spicy topping for roasted veggies, salads, noodles, rice or eggs. Bird’s eye chiles are one of the hottest varieties and will give you the right amount of heat, but you can use other fresh chiles, too, adding more or less dried red pepper flakes to achieve the level of spice that is right for you. — Hetty
You will need:
10–12 bird’s eye chiles (about ¾ oz/20 g), very finely chopped [Ed note: I used dried]
1 teaspoon sea salt
¾ cup (180 ml) neutral oil
8–10 garlic cloves, finely chopped
2 tablespoons toasted sesame oil
1–1 ½ tablespoons red pepper flakes
½–1 tablespoon Sichuan peppercorns (optional but recommended), pounded until flaky
¼ teaspoon sugar
2 tablespoons soy sauce or tamari
How to make it:
Combine the chopped chiles and salt and let sit for 30 minutes while you prepare the other ingredients.
Heat ½ cup (120 ml) of the oil, along with the garlic, in a small saucepan over low heat. Cook, stirring often, for 10–12 minutes, until the garlic is dehydrated and a light golden color. You don’t want the garlic to fry or turn golden, so watch it closely to ensure it doesn’t burn. Add the salted chiles and cook for 5–7 minutes; again watch it closely to prevent burning.
Add the remaining ¼ cup (60 ml) of oil, the sesame oil, red pepper flakes and Sichuan peppercorns (if using) and stir. Finally, add the sugar and soy sauce or tamari and stir until well combined.
Transfer to a sterilized jar and allow to cool completely. Store in the fridge for up to 3 months.
Recipe is from Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds © 2023 by Hetty McKinnon. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Hi! What oil did you use?
Can I also ask, did you still use the same quantity/weight of dried Birds Eye chiles? I also only have access to dried but am unsure if the amount I use will change because of it.