Chili-ginger Infused Oil

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 cup corn or 1 cup peanut oil
• 1 cup japanese sesame oil
• 1/2 cup scallion, green & , cut in rings
• 15 quarter-sized slices ginger, smashed
• 2 tablespoons peppercorns (szechwan brown preferred)
• 2/3 cup chili flakes, dried red
• 2 teaspoons salt (kosher is good)

Recipe

• 1 combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
• 2 rest a deep-fry thermometer on the rim of the pot.
• 3 over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
• 4 let simmer for 15 minutes, checking to make sure the temperature does not rise.
• 5 remove from the heat and let stand until cool or overnight.
• 6 strain the oil without pressing the solids; then, discard the solids.
• 7 store the oil in an completely clean glass jar at cool room temperature.