Chiu Chow Chili Oil: The King of Chinese Hot Oil 🌶️
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- Опубликовано: 2 окт 2024
- Learn how to make Chiu Chow Chili Oil - the supreme Chinese Chili Sauce! If you like the Sichuan hot oil, you will love this.
► Check out my channel for weekly food inspiration: goo.gl/sE392P
If you are anything like me, you put Chinese chili sauce on everything. I always have a jar of the classic Sichuan hot oil around. However, recently I learned about Chiu Chow Chili Sauce - and as much as I love that Sichuan flavor, this new variety is the supreme Chinese chili oil, if you ask me.
Most prominent difference would be an abundant lightly roasted garlic aroma and a fruity note from partly fresh chilis. Texturewise you will end up with two layers: A fragrant bright red oil on top, and some chewy, pasty umami goodness on the bottom. It’s definitely meant to be eaten and tastes glorious.
Chiu Chow chili oil is originally from a place that you would find as Chaozhou on the map - it’s sandwiched between Guangdong (Canton) and Fujian province. The people there tend to prefer mild, sweet, umami flavors, so this Chili Oil is the exception to the rule and therefore perfect to give a mild dish that extra kick. The heat level is not crazy at all! Use it as a condiment, topping, or just the oily part for a stir fry!
You will need:
1-2 cups neutral oil, depending on what ratio of oil to paste you prefer
5 medium sized medium heat red chilis, pureed with 1 tsp salt
2 heads of garlic, finely minced
1.5 cups of dried chilies, toasted and ground into flakes
1 Tbsp sugar
1.5 Tbsp soy sauce
1 Tbsp sesame oil
That’s it! Keep in an airtight jar. Will last in the fridge for a month, but it’s not going to last this long. Hope you like it, enjoy!
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“Chilli Oil with Sichuan Pepper - China Red” by Alpha (www.flickr.com...) is licensed under CC BY 2.0
I am a person from chiu chow. I am watching a guy in Berlin teaching me how to make chiu chow chili and he is amazing. 👍
The best sauce in chiu chow is not chiu chow chili. The best should be satay sauce. You can use it for fried rice, for pork ribs, for dry noddles, for anything.
@@shengbinwu6287 You can even use it for satay! (or can you?)
我们德国人厉害不咯😂
厉害厉害！尊敬！
@@888SpinR 5nc
Add 2 3 drops of oil while blending dry chillies, It'll get rid of most of the chilli dust. A golden tip by a man from land of spices🤓😎😝😝.
😂 Ha bhai
I'll show you a golden tip.
@@daweeklygeek6118 Prosthetics don't always work as you want them to.
@@harshgandhi100 Yeah, hopefully the feeling comes back soon. Doctor didn't mention how long it would be.
@@harshgandhi100 LMAO
Oh man this was so good. I did cheat and used store chilli flakes but it still turned out insanely good. I am now addicted and I haven't eaten food without chili oil for past few days. I even ate a teaspoon of it just now. What have you done? It's like cocaine for tastebuds
As a Chinese, why am I learning how to make Chili Oil from a LaoWai? Because it's super authentic and your videos are interesting and well edited.
@@mynameisandong , No, thank you!!
He deleted his reply on your comment. I wonder why?🤔
@@snap19 RUclips does randomly delete comments from time to time. Guessing this time it was to a RUclipsr
Our restaurant in Cincinnati, Uncle Yip's, makes our own hot chili oil, mostly for dim sum, but can used on most dishes. He is correct, hot chili oil is almost addictive. I make my own hot sauce, more western style, but the oil makes the difference. What a beastly taste!
Best youtube recommendation I've gotten in 10 years. 24 hours later, watched so many videos! Love the style and the content.
Making my own chili oil has always seemed intimidating, even though I probably spend half of my time cooking Chinese dishes. I think it's probably trauma with chili smoke after having to breath it through 5 flights of stairs in my old xiaoqu in Kunming, where all the grannies were frying chilies all day long :D Thanks for the video, will definitely give it a try!
This looks great and unlike Sichuan oil, is a whole lot easier. Couple of questions though, since you use fresh chilis, does the oil become cloudy when cooled and do you know how long it will last? If it does get cloudy, can you avoid this by simply cooking the fresh chilis a bit longer to evaporate the moisture they contain? I would imagine eliminating any liquid would also help the oil to stay fresher longer. If it's not an issue, then I'm good to go. Love you, love your channel and keep up the great work my friend!
I literally have watched soooooo many ways to make this chili oil. I already make my salsa macha and its so addictive. But this one, I will definitely make it, im salivating here...😁😏
This hot oil is the best I had in years.
your channel is the hidden gem sir
4:41 I tried it with my morning cereal... You lied to me
What cereal?
I just stumbled across this video. I love to see that you use a good amount of time to make quality content and informative description below the videos.
I'm definitely a subscriber now. You're awesome!
Bruh! That stuff is so good it's like a cheat code for food. Thanks for the heads up!
Ok, I'm from Guatemala: we don't eat eat Spicy anything. I'm going to try to make this & God willing it won't be spicy, just tasty! Thank you for breaking it down. Muchas Gracias😉😊👏🙏
Oh my! Have been making my own Sichuan style chili oil for years but gave this recipe a try. It is just next level. Tried t still slightly warm on a sourdough breadslice with avocado and couldn’t stop eating!
In Italy we make olio Santo aka extra vergin oil and chilli peppers
I know Chinese food a bit and wow, you impressed me with your knowledge. Keep up the good work! Try some easy but surprising dishes such as 重庆小面 or 热干面。 Good recipe for 包子 woul also be appreciated. Thanks again :)
No clue what those symbols mean but good recipes are always welcome :D
Since the majority of us speak English here it'd be nice if you could translate
The dishes Adam D is referring to are: Chongqing noodles, hot sesame paste noodles, and pork buns.
@@peterbengtson7406 yeah exactly sorry guys for not letting you know. I wasn't checking comments to my comments. Chinese cooking demystified did some good tutorials to those dishes !
The best chili oil recipe I have ever watched. Thank you very much. I will try your this very delicious recipe with some habanero peppers which I finally found from my local shopping center. Wish me good luck. If I survşve the pain, I will update you here. Regards from Canada.
Good job, Andong !
Now which oil did you use or best to use?
I made it
I love your content brother! Thank you for all your work.
Sorry late comer to your channel, love your video and your explanations to the how to videos!!! Thank you for making them 🤩🥰
Just found your video and absolutely loved it, subscribed 👌🏽 keep up the great content.
It looks really good 😊
MIKEY CHEN !!! Try his oil and his channels they are great
nice job ! excellent demonstration..
dude, the garlic trick changed my life man, thanks for the tip
Chili oil surely has its variations. Chinese master sauces 😝
My second time making this delicious hot chilly oil!
Your mandarin is pretty on point.
I love your the way how you talk
Your English pronunciation is pretty good!
I need to add one thing that you need to try out in Chao Zhou city (Or Chao Shan area), the Chao Shan beef hot pod. Trust me, that hot pot is AMAZING.
Thnks
about 1 year later I can say that this recipe is amazing.
Thanks dude
Hi. I would like to know where to store it. Does it need fridge? And how does it last?
add shallots the same amount as dried chillis. trust me you'll be happier :)
I made exactly like this but i added crispy garlic and shallots instead. It is just amazing to have that crunch.
Add at what point ? With the garlic or later?
@@hinglemccringleberry7265 would add it together with Garlic.
thanks for sharing a great video. I will try this with thai chillies
Great vid! I've always been a bit hesitant to use garlic because people warn if botulism, what do you do to avoid that?
Store the Chiu Chow Chili Oil under 3°C, have a pH-value under 4.6 or have a salt content of 10% or more. If you follow one of these no toxin will be created from Clostridium botulinum. If you want to be sure you have to heat the Chiu Chow Chili Oil in your dish or something to 85°C for atleast 10 minutes before serving, then the toxin will die. And if you want to be 100% you have to pressure cook it to 121°C, then all bacteria die.
@@nrtolv Great! Thanks
!
Just make small batches for short times so you don't have to store it
Hello new sub how long can you preserve this
That garlic was SHOOK bro 😎
I am so glad you didn't use MSG!
How long want what is the best way to conserve it ? thanks :)
When you flipped the chilis and they all fell, I really felt that. 😭😂
just maybe a small hint, when I need to deal with garlics, I will pose my knife side as a surface to press the garlic flakes, the skin will easily take off
I'm now curious as to how many languages you can speak, Andong! 🤔
Russian, German, English and Chinese
:D
@@nemoschmitz2374 Chinese is more a class of languages though, at least when it comes to spoken :)
@@SuperSpecies that's true. He speaks mandarin, the most common (because most propagated) type of chinese
For how long can you store the final product before it goes bad/stale? I mean, it uses fresh ingredients.
Wait a funky moment!!!
潮州 chili Oil?!
潮州 people don't even eat chili at all! They are know to be one of the worst chili eater in China, and one of the common dinner table joke when comes to the topic of chili... And you are making chili oil base on their recipe?!?!?!
Come on! That is like saying that Brazilian produces the best Caviar in the world...
Who told you Chiu Chow people don't eat chilli? I am from Hong Kong and my parents were born in Chiu Chow.
what oil are you using as a base?
I still prefer the Sichuan variety, for it's layers of spice flavours like cinnamon, clove, and cardamom, but this looks great.
I make that version but I leave the peppercorn in and just remove the large aromatics. Here in California we never get fresh red chilis so the version I just saw is impossible to make.
I made this today and the cinnamon flavour is a bit overwhelming. Any idea on how to fix this?!
@@kaseyscotney-streeton8281 reheat it gently and braise some sliced ginger in it.
peachmelba1000 wow thanks for the quick reply. And my girlfriend doesn’t like ginger much. Is there another ingredient that could replace it. Only one i could think of is garlic i guess
@@kaseyscotney-streeton8281 That'll work too.
Does it need to be refrigerated? How long does it last?
hi , you are just great
Hey Andong, where did you get that Uzbek teapot that's in the background?
love this! what type of fresh chilis did you use? I'm in Buffalo, NY USA and do have access to a great Asian grocery store. Thanks!
I suspect any chilli will do, but I reckon finger chilli's would be good... I'm trying this today..
So, the garlic thing, the fastest way for masses I've found thus far is hand rolling. Smash the head into the cloves, grab a few cloves, and roll them as you would to make a ball out of dough.The points of the cloves will protrude- but the pressure of the rolling will bend the softer inside more than the brittle shell can bend with it. The result is that the shells roll off,and you can blow the garlic hulls out of the bowl, leaving only the clothes.
Goddamnit, can't listen AND type. cloves, not clothes.
Omg I’m half Chiu Chow and chili oil runs through my veins. I’m so excited to try your recipe!
I like this recipe but I think I'll add ginger paste to mine.
You didn't tell us what kind of oil you used. There are so many to pick from, I'm curious what typed you used and why?
peanuts oil prefer，sunflower seed oil is also an option
A little late reply, but here goes anyway. I just bought Chiu Chow oil from Asian store and it's made using soy bean oil. Btw, the best chilioil I've ever had by far. Amazing stuff.
How spicy is this recipe? And what fresh chilis was he using there?
Hi Andong... this THE one recepi I was looking for... so simple so flavorful😋... and so wanted cause living countryside Netherlands 🇳🇱 for some reason they don’t sell this chili 🌶 oil over here.. I could get it when living in Amsterdam... however it is nowhere to found where I live now as down Southwest Netherlands is closer to England than to Amsterdam .. your recepi is far better than store bought 🙏🏼😍
Hi Eilieene, where exactly do you live? Zeeland or Goeree Overflakkee (where I live)?
Andong you are awesome my dude. One of the most underrated RUclipsrs. Carry on and don’t give up!!!
Is the garlic suppose to be crispy after cooking?
I've made this 3 times now, first time it was too hot, but still delicious. 2nd time I cut back on dry chilies and it was really good, but no crunch. 3rd time was soo good, and the oil itself, I like to fry potatoes with it, makes them nicely spiced! Thanks for the video Andong!!
Anyone else getting really sick of people saying the word "umami" for every type of flavor?
Well...except that the description for the flavor that certain foods, such as mushrooms, some meats...and garlic...have is called...wait for it...umami! Sometimes the cliche' word is the right word. ;)
I made it last week, or a close approximation with lockdown available ingredients, and oh man I am completely addicted. Can't stop adding it to everything or simply tasting it on some bread. It is not hot oil, it is a mystical experience.
Hails!!!! You need to do a video or two with another Chili Oil fan who goes under the name of
Strictly Dumpling............
You can buy whole fresh peeled garlic - 5 heads worth costs $2
was it dried chilli you rosted?
Hi, thanks for this great video. Do you keep it in the fridge or outside? And how long can you keep it for? Cheers
That is close to my chili oil recipe. I used oyster sauce instead of soy sauce. I also added vinegar and salt as preservatives.
how long would it last?
Hahahahahaha I am from 潮州 and I didn't even realize that was Chaozhou!
That can also be called teochew
ZHETAO LU yeah, teochew (chiu chow) pride! Teochew Singaporean here.
I’m Teochew. This looks like a Northern Chinese chilli to me.
Many Chinese-Indonesian came from Teochew. They brought their food too
Teochew lang kiam kana, hao lian, toa pao, Teochew charbor chiak ka beh si. Teochew ta por suka wakao luan tzu pu.
How many days the oil be preserved ? Can we use vinegar to this ?
How long will this keep and do I store it in a cool dry place or the fridge
cool video.. interesting stuff! if your ever in passau, you should check out our homemade aged fermented hot sauce.. quite different in use to chili oil but its become my fav chili condiment.
starts at 0:53
Keep up the positive energy, loved the video!
You said "Chinese Hot Oil" I hit the subscribe button. I had no idea about the chili flakes. Going to have to try your way. Sounds bomb diggity! Man this is done so well. Editing is on POINT!!! Eat your heart out Alton! The wife and I are self proclaimed foodies and your channel is definitely in our wheel house. Happy to find you bro! #nosmallcreator
Stumbled upon your channel a while ago (the Döner@home video, which was hilarious) and only now had the chance to dig this recipe and try it out. Man. Made it, tasted it right away with some leftover spaghetti and jeez. Awesome. Like made my day awesome. Great video, great content!
Hey awesome recipe, congrats! What if I want to make it without garlic! How should I do it?
Thanks,I made 2 bottles of your recipe last week,all my co workers tried it,and it didn't last a week.
What oil did u use?
I just have to click that ThumbsUp for every of your videos!
👍👍👍👍👍👍👍👍👍
Tunisia is the country of red hot pepper .. and all that I mentioned in the video is originally from Tunisia 🇹🇳🇹🇳🇹🇳 The history and culture of Tunisian cuisine is a strong love affair with hot peppers of all kinds .. I invite you to taste al_harissa 🌶🌶🌶
I’ve got some super hot chillies,might put a couple in the mix and see how we go...let you know soon😀
@@mynameisandong thanks mate worked out great
Yes this is the best ever, my 2nd time making it because we have run out!! I used ghost chills 👍
You deserve more subscribers. Thanks for your channel. Next recipe, twice cooked pork or char siu
Never mind for the char siu, you already did it :D
Another way to peel a ton of garlic is to soak them overnight fully covered in water. The skins peel right off.
botulism? When making chili oil, what will cause botulism poisoning? How do we prevent it?
how long can i keep it stored?
How long does it last not in the fridge?
Pretty good, Andong, Five minutes is about the most time I will spend learning how to put chilies in oil.
As sooooon as he said no store bought chili flakes and shipped out them dried chilies , I subscribed. Whooo chile....talk dirty to me😈! YT been on it with these recommendations!
Clearly doesn't understand what 'literally' means!
潮州 is not sandwiched between Guangdong and Fujian. It is IN Guangdong by the border with Fujian. Very different.
I'm addicted to the Lee Kum Kee version. It is saltier than most, but I do like it. It can be hard to find, though - supplies are intermittent.
It is available on Amazon, but very costly.
@@karjeecheng9024 I get mine at the local supermarket. The Aeon and the Tesco (soon to be renamed "Lotus's" do sell it but, as I said, supplies are intermittent. They've both been out of it for the last month and a half. Luckily I have a couple of unopened bottles in the cupboard. I wonder if Lee Kum Kee only makes it 3-4 times a year. Their other stuff is constantly in stock.
The jar method tends to work very well for large heads of garlic with few cloves like you have there.
For smaller heads of garlic with more cloves (like you find where I am), it tends to be way too hard to shake all the peel off. About half will require manual peeling.
You should try putting a couple of cloves in the microwave on low or medium power, just for a few seconds. that works really well! I use this method all the time. You only have to find out how much time and how much power you give them.
loved the video. I would've watched another hour of it :D
I made this oil- it is insanely good, it blows my mind. I love it!! Thank you
For how long can you store it in the fridge?
I had some in the fridge for over a year and couldn't see anything wrong with it