Homemade Chili Oil and Chicken Dumpling
I made chicken dumplings today and I also made some homemade spicy chili oil to go with the dumplings. The chili oil is very simple to make and you can actually make a big amount and store them in the bottles for later use. The bottled chili oil can last for 2 weeks, if kept in room temperature. You may store it for longer, up to 3 months, when store in the refrigerator.
The chili oil is so versatile that you can use it for almost anything i.e. sauce for dry noodle, spicy soup base for ramen or even any type of stir- fry dishes. Let’s check out how simple it is to make your own chili oil at home.
Ingredients
4 tbsp peanut oil
1 tbsp grind pepper
2 tbsp chili powder
1 1/2 tbsp sugar
1 tsp salt
2 tbsp soy sauce
2 tbsp vinegar
2 cloves garlic (diced)
1 stalk spring onion (chopped)
Directions
1. Mix chili powder, grind pepper, salt, sugar, garlic and spring onion in a bowl.
2. In a pan, heat up oil.
3. Once the oil is heated, slowly pour the over the chili mix.
4. Add vinegar and soy sauce. Stir well.
