Chiu Chow Chili Oil: The King of Chinese Hot Oil ????️
Learn how to make Chiu Chow Chili Oil - the supreme Chinese Chili Sauce! If you like the Sichuan hot oil, you will love this.
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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 ( is licensed under CC BY 2.0
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Chicken Wonton Soup With Spicy Chili Oil (红油抄手)
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We all love wonton but have you ever tried Sichuan version? Check out this bowl of wonton in chili oil. We added freshly ground Sichuan peppercorn powder, which gives you a tingling feeling.
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INGREDIENTS
For The Wonton and Filling (enough to make 50 wontons)
12 oz (340 grams) of ground chicken
1.5 tsp of grated ginger
1.5 tsp of grated garlic
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
Some black pepper to taste (Amazon Link -
7 oz (200 grams) of freshly shredded zucchini (season with some 1/2 tsp of salt and squeeze the liquid out )
1 tbsp of sesame oil (Amazon Link -
1/3 cup of diced scallion
1 pack of wonton skin (40-50 pieces)
To Cook The Wonton
6-8 cups of chicken stock or water
Baby Bok choy or other leafy vegetables depending on your preference
To Assemble The Wonton Soup (1 serving)
2 cloves of garlic
1/2 tsp of sugar
2 tsp of soy sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
2 tsp of Chinese black vinegar (Amazon Link -
Sichuan pepper corn powder to taste (Amazon Link -
1-5 tbsp of chili oil depending on your taste (Amazon Link - or you can make your own by watching this video -
1/2 cup of the broth that you cook the wonton with
10-12 pieces of wonton
Diced cilantro as garnish
Diced scallion as garnish
INSTRUCTIONS
Shred the zucchini by using the largest holes on your grater. Season with 1/2 tsp of salt and rub for a minute. Let it sit for 10 minutes to allow the salt to draw out the moisture. Squeeze most of the liquid out of the shredded zucchini.
In a big mixing bowl, combine the following ingredients: 12 oz of ground chicken, 1.5 tsp of grated ginger, 1.5 tsp of grated garlic, 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce and some black pepper to taste. Stir the filling within one direction for 3-5 minutes to develop the texture of the filling.
Continue by adding the zucchini, 1/3 cup of diced scallion, and a drizzle of sesame oil. Mix well and your filling is done.
To wrap the wonton, put some filling in the middle of the wrapper. Dip some water with your finger and wet half of the wrapper. Fold it in half. Pack it tight. Be sure to push out all the air. Make a small curve in the middle so it is easy to fold. Then you glue the two sides and pinch them together.
Before we cook them, we need to make the spicy flavor base. In a bowl, add the following ingredients: 2 cloves of garlic, press them through a garlic presser; 1/2 tsp of sugar, 2 tsp of soy sauce, 2 tsp of oyster sauce, 2 tsp of Chinese black vinegar, some Sichuan peppercorn powder to taste, and 1-5 tbsp of hot chili oil depending on your taste.
Bring 6-8 cups of chicken stock to a boil. Use your spoon to stir the broth to create a vortex. Then, put in the wonton. It takes about 2 minutes for the wonton to float to the top of the water, then monitor the heat at low and keep the pot at a slight simmer for another 5-6 minutes.
When it is almost ready, add some green leafy vegetables that you like. Let it blanch with the wontons for 20 seconds to a minute depending on your preference.
Turn off the heat. Scoop out about 1/2 cup of the broth and pour it into the flavor base. Follow up with however many pieces of wonton that you want.
Sprinkle some diced scallion and cilantro on the top.
Chili Klaus Faces the Most Extreme Hot Ones Ever
Sean Evans and Chili Klaus have joined forces to eat the world's hottest pepper, the Carolina Reaper, not once but twice in their storied history. So you knew that when the Danish thrill-seeker finally stepped into the Hot Ones terror-dome, we couldn't serve him the normal wings of death. Instead, we teamed up with our chili guru Noah Chaimberg to lace the poultry with pure, unadulterated pepper mash from some of the hottest chilies in the world, including the Chocolate Bhutlah (2 million Scoville) and Caramel Reaper. Will the insane duo survive a dab of Reaper Blood, or will this be the end of the road for Sean and Klaus? Find out in this explosive end-of-year Hot Ones special.
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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
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3 Meat Chili My Way
Here is what you will need- Hormel chili with beans and cans without beans, Italian sausage, ground beef, ground turkey, tomatoes dice 2/3 cans, tomato sauce1 small can, tomato paste, season salt, black pepper, oregano Italian season, cumin, chili powder, onion and garlic powder, yellow onion dice and green or red bell pepper dice, garlic, 2/3 packs of chili season, hot sauce. budweiser beer. Take all 3 & veggies meats add in to pot cook until done and remove or drain fat next add in beans, seasons beer tomato sauce tomato paste , hot sauce cans of tomatoes and mix well than add in 2 packs of chili season be sure to taste adjust season as need it add in chili packs as need it simmer for 2hours on low and than enjoy happy eating!!
MALA Hot Sauce - Numbing Spicy Aromatic Chili Oil for Chinese Szechuan Sichuan Cuisine | 四川香浓麻辣醬
*For Subtitles, please turn on Closed Captions (CC) and choose your preferred language!
MALA sauce is an aromatic, spice infused oil-based hot sauce for most Szechuan dishes. MALA (麻辣) means numbing and spicy. After tasting the sauce, it leaves you with a tingling, numbing sensation in your mouth. Besides the spiciness, homemade MALA sauce also has rich layers of other aromatic flavors.
MALA Xiang Guo video:
INGREDIENTS - This recipe makes 2 1/2 cups of concentrated MALA sauce
4 tbsp Szechuan peppercorns
4 tbsp red chili flakes (Szechuan or any variety)
2 tbsp fennel seeds
A few star anise
3 bay leaves
2 cups peanut oil or other vegetable oil
1 tsp salt
Music: From Chinese RPG track composed by G.Keese - used with permission.
Equipment I use:
T-fal nonstick wok
Iwatani portable butane stove
Canon VIXIA HF R700 Full HD Camcorder
Storage for video file:
Maxone 1 TB USB Mobile Hard Dish:
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#SichuanMALAsauce #麻辣香锅 #SichuanChiliOil