The chile crisp recipe from Bon Appetit includes shallots, garlic, star anise, fresh ginger, cinnamon sticks, and red pepper flakes. 4 small shallots, thinly sliced 15-20 cloves garlic, sliced 1 ½ cups vegetable oil 2 3-inch cinnamon sticks 6 star anise pods 1 2-inch piece ginger, peeled, finely chopped […]
Click here to view original web page at www.houstonchronicle.com
4 small shallots, thinly sliced
15-20 cloves garlic, sliced
1 ½ cups vegetable oil
2 3-inch cinnamon sticks
6 star anise pods
1 2-inch piece ginger, peeled, finely chopped
¼ cup crushed red-pepper flakes
2 tablespoons soy sauce
2 teaspoons sugar
Instructions: Bring shallots, garlic, oil, cinnamon and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20-25 minutes. (You want to drive all moisture out before they brown.)
Mix ginger, red pepper, soy sauce and sugar in a medium heat-proof bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve before removing cinnamon and anise and stirring back into chile oil.
Place in covered container in refrigerator for up to 1 month.
Testing notes: This is a super crunchy, flavorful chile crisp. Add more oil if desired.
Makes about 2 cups
From Bon Appetit
