Chinese Chili Oil
Oil steeped with whole spices until it tastes of them, then poured hot over a bowl of chili flakes. The pour is the whole recipe: at the right temperature the flakes fizz and smell like popcorn, and thirty degrees hotter they go black and bitter in about four seconds.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Chinese Chili Oil, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
