Aunt June's Chili Oil |

• FOR THE FILLING:
• 1 cup neutral oil (canola or vegetable)
• 1 tbsp sesame seeds
• 1 head garlic, minced
• 2-3 star anise
• 1 tsp crushed coriander
• 1/2 chinese cinnamon stick
• 1.5 tbsp soy sauce
• 1/2 tsp sugar
• 3/4 chicken bouillon cube
• 2 tbsp chinese chili flakes
• 4-5 dried chilis, broken apart
• 3-4 birds eye chilis (you can add more if you like spicier)
• 2 tbsp ground sichuan peppercorns

LET’S COOK:

1. Prepare all the ingredients besides the oil + chicken bouillon cube in a bowl or glass jar.
2. Heat oil in a pot on low heat, add in chicken bouillon cube and stir until dissolved.
3. *one way to tell your oil is hot enough to pour is to add a tiny bit of garlic. If it quickly sizzles then the oil is ready!
4. Pour your oil + bouillon cube on top of all your other ingredients for that beautiful sizzle.
5. If in a bowl, carefully transfer to an airtight jar to sit for 2-3 hours before using, until the oil is a deep red in color. Even better if you can wait overnight!
6. You can also do this all in the pot if you choose, but make sure to add the sichuan peppercorns + dried chilis last because they can burn and change how your chili oil tastes.
7. You can keep it in an airtight jar for 2-3 weeks if it can last that long in your house!