Chili Oil

• vegetable oil↗250ml ml
• shallots↗3

  thinly sliced (use a mandoline if you have one)

• garlic cloves↗6

  thinly sliced

• chili flakes↗3 tsp tsp
• Sichuan pepper↗2 tsp tsp

  lightly crushed

• ginger↗20g g

  peeled and sliced into thin strips

• granulated sugar↗½ tsp tsp
• light soy sauce↗1 tbsp tbsp
• MSG (monosodium glutamate)↗pinch of

  (optional)

Step-by-step instructions

1. 1

   Heat the vegetable oil in a small saucepan over medium‑low heat and, once hot, sauté the shallots until lightly golden and crisp, about 5 minutes. Strain through a sieve into a heat‑proof bowl, then transfer the shallots to a sheet of kitchen paper to drain excess oil. Carefully return the oil to the saucepan and repeat the process with the garlic.

2. 2

   Add the chili flakes, Sichuan pepper and ginger to a heat‑proof bowl. Pour the hot infused oil over them (it should sizzle), stir well, then add the sugar, soy sauce, a pinch of salt and MSG (if using). Let cool for 5 minutes, then add the reserved crispy shallots and garlic. Allow to cool completely.

3. 3

   Transfer the chili oil to a sterilized jar and let it cool before use. Store in the refrigerator for up to a month. Use a spoon to drizzle over fried eggs or rice dishes, or as a seasoning for any dish to taste.