Chile–Black Bean Oil

Dim sum and dumplings would be stark naked without this important condiment spooned atop their fleshy white exterior. Sure, the fermented black beans could be omitted to make a straight-up chile oil, but why would you want to miss out on all that salty unami flavor and texture? Beyond dumplings, this is also a fine drizzle for roast beef or pork, eggs, or congee—it’s basically a rich alternative to hot sauce. Thank you to cooking genius Andrea Nguyen for first introducing me to the concept of making my own chile oil. Couple things here: it’s better to use fresh, spicy dried chile flakes; this oil merits purchasing a fresh bottle. And you will need a clip-on candy or frying thermometer to get the heat right on the oil.

Makes about 3 cups

TIME: ABOUT 3 DAYS

2 cups peanut oil

10 whole dried small red chiles

¼ cup dried red chile flakes

¾ cup fermented black beans

Clip a candy thermometer onto the side of a small, straight-sided saucepan. Pour in the oil and heat it over high heat until it reaches 235°F.

Once temperature is reached, carefully remove the thermometer and turn off the heat. Gently add the dried whole chiles, the chile flakes, and the beans and stir just to combine. That sizzle and aroma are intoxicating! Once the sizzling stops, cover the pot andlet it sit until the oil is cool, about 2 hours. Transfer the oil and all of the solids to a glass jar and cover tightly. Let it sit at room temperature for 3 days to let the flavors infuse.

Your oil is now ready to use. When serving, be sure to eat the solids along with the oil. Store covered in a cool, dark place at room temperature. This oil will last at least 6 months. Note that the oil will darken as it ages.

hancheng

See author's posts