Sichuan Pepper Oil

Huajiao You (花椒油)

Sichuan Pepper Oil adds an incredible sizzling flavor that dances across the tongue and lips, tingling with a numbing sensation that is essential for good Sichuan cuisine.

It might be a bit confusing, but Sichuan Pepper Oil has various names by which it is called in China. It's often called Sichuan Pepper Oil (花椒油), but may also be more specifically referred to as Red Sichuan Pepper Oil (红花椒油) or Green Sichuan Pepper Oil (青花椒油) depending on the type of Sichuan pepper used. (Green Sichuan Pepper tends to have a stronger sizzling sensation). Because of the sizzling flavor, Sichuan Pepper Oil is sometimes labeled as Sizzling Oil (麻油), which can be confusing because this is also a name for Sesame Oil. Sizzling Pepper Oil (麻椒油), however, will always be Sichuan Pepper Oil.

As previously mentioned, there are two varieties of Sichuan pepper. These are actually the same species of peppercorns and not different varieties. Green Sichuan pepper is 'unripened' and picked earlier than red Sichuan pepper. Therefore, it has a much stronger flavor and sizzling sensation. (It's also slightly more expensive). Sichuan Pepper Oil can be made with either red or green Sichuan pepper. However, it's generally best to use a mixture of both for an all-purpose, go-to oil that can be used in any dish.

Sichuan Pepper Oil adds the sizzling 'Ma' flavor (麻) to many sizzling spicy 'Ma La' dishes (麻辣) such as Sizzling Spicy Chicken Slices (麻辣鸡片). Sichuan Pepper Oil is often commonly added to Dipping Sauces and to sauces for cold dishes. Such cold dishes include things like Bang Bang Chicken (棒棒鸡), Sizzling Pepper Chicken Slices (椒麻鸡片), and Sichuan Cold Noodles (凉面). Finally, Sichuan Pepper Oil is not usually cooked, but added like a 'brightening oil' (明油) as the dish is finishing (Scallion Oil and Sesame Oil are used in the same way). Exposing the oil to high heat for long periods can weaken the flavor. Therefore, Sichuan Pepper Oil is used as a finishing oil in dishes like Sizzling Fragrant Crispy-Fried Chicken (麻香干煸鸡).

Ingredients

1/2 cup Green Sichuan Peppercorns
1/2 cup Red Sichuan Peppercorns

Aromatics
2-inch block of Ginger
2 4-inch-long pieces of green Scallion (香葱)

5 cups of Peanut Oil

Directions

1.) Place the Green and Red Sichuan Pepper in a large bowl and fill the bowl with water. Allow the Sichuan Pepper to rest for about 10 minutes, which will remove any bitterness or dirt from the Sichuan Pepper.

2.) Meanwhile, prepare the Aromatics by slicing the Ginger and placing the slices in a bowl along with the Scallion.

3.) After ten minutes, pour out the Sichuan Peppercorns into a wire strainer and rinse them with running water. Allow the Sichuan Pepper to rest in the wire strainer while preparing the other ingredients so that they may drip dry.

4.) Fill a seasoned wok with the 5 cups of Peanut Oil and heat on medium until hot but not smoking. Add the Aromatics to the hot oil and fry until they’re super crispy but not burnt. Remove them from the Oil and discard them.

(The amount of Oil should be a ratio of 5 parts Oil to 1 part Sichuan Peppercorns. Since 1/2 a cup of Green Sichuan Peppercorns and 1/2 a cup of Red Sichuan Peppercorns are used, the total amount is 1 cup of Peppercorns. So, there are 5 cups of Oil to 1 cup of Sichuan Peppercorns. Rapeseed Oil – which is difficult to find outside of China – or Soybean Oil could be used instead of Peanut Oil).

5.) Turn off the heat and allow the Oil to cool almost completely. Once the Oil is cool enough to touch, add the Sichuan Peppercorns and return the wok to low heat.

(Adding the Sichuan Peppercorns while the Oil is cool and gradually heating will prevent the Sichuan Pepper Oil from becoming bitter. Another method of preventing this is by soaking the Peppercorns in Chinese White Liquor 白酒 and then frying them).

6.) Fry the Sichuan Peppercorns for no more than 10 minutes, stirring gently, and then cut off the heat. Allow the Sichuan Peppercorns and the Oil to cool completely and then strain the Oil through a wire strainer. The Sichuan Peppercorns can be discarded and the Sichuan Pepper Oil can be bottled or stored in jars.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy