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Chinese cuisine
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4 Signature Oils | Chef John’s Cooking Class

4 Signature Oils | Chef John’s Cooking Class
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Cooking oils are a chef’s secret weapon. Chef John shows you his simple secret recipes that will make all the difference to cook authentic Chinese food.

Recipe
PRE TIME: 1 hr 5 min
COOKING TIME: 15 min
TOTAL TIME: 1 hr 20 min
20 SERVING
Ingredients:
  • 4 cup Vegetable Oil [Chili Oil]
  • 5 oz Dried Chili (Er Jing Tiao) Or Crushed Red Pepper Flakes [Chili Oil]
  • 1 oz White Sesame Seeds [Chili Oil]
  • 4 cup Vegetable Oil [Assorted Aroma Oil ]
  • 7 oz Shallot [Assorted Aroma Oil ]
  • 4 oz Green Onion [Assorted Aroma Oil ]
  • 5 oz Celery [Assorted Aroma Oil ]
  • 5 oz Carrot [Assorted Aroma Oil ]
  • 4 cup Vegetable Oil [Green Onion Oil]
  • 9 oz Green Onion, Halfed [Green Onion Oil]
  • 4 cup Vegetable Oil [Peppercorn Oil]
  • 4 oz Sichuan Peppercorn (Da Hong Pao) [Peppercorn Oil]
Directions:
— Chili Oil — Step 1
— Chili Oil — Step 1
1
— Chili Oil — Heat the oil in a wok over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat. The ideal heat should be about 350°F-400°F/ 180°C-200°C, so as not to burn the oil and spices.
— Chili Oil — Step 2
— Chili Oil — Step 2
2
In a separate heat-proof bowl, add crushed red pepper flakes and white sesame seeds.
— Chili Oil — Step 3
— Chili Oil — Step 3
3
Slowly pour the oil over the red chili flakes mixture.
— Chili Oil — Step 4
— Chili Oil — Step 4
4
Remove the aromatics from the oil using a strainer.
— Assorted Aroma Oil — Step 1
— Assorted Aroma Oil — Step 1
5
— Assorted Aroma Oil — In a wok over medium heat, heat the oil to 350°F-400°F/ 180°C-200°C.
— Assorted Aroma Oil — Step 2
— Assorted Aroma Oil — Step 2
6
Add shallots, green onion, and stir well. Turn off the heat at temp 482°F/250°C.
— Assorted Aroma Oil — Step 3
— Assorted Aroma Oil — Step 3
7
Add celery and carrot and fry ingredients until dark brown to maximize flavors.
— Assorted Aroma Oil — Step 4
— Assorted Aroma Oil — Step 4
8
Remove the aromatics from the oil using a strainer.
— Green Onion Oil — Step 1
— Green Onion Oil — Step 1
9
— Green Onion Oil — In a wok over low heat, heat the oil to 350°F-400°F/ 180°C-200°C.
— Green Onion Oil — Step 2
— Green Onion Oil — Step 2
10
Add the lower half of green onion and stir well. Fry for about 1 minute.
— Green Onion Oil — Step 3
— Green Onion Oil — Step 3
11
Add the upper half of green onion and fry ingredients until dark brown to maximize flavors.
— Green Onion Oil — Step 4
— Green Onion Oil — Step 4
12
Turn off the heat at temp 482°F/250°C. Remove the aromatics from the oil with a strainer.
— Peppercorn Oil — Step 1
— Peppercorn Oil — Step 1
13
— Peppercorn Oil — In a wok over medium heat, heat the oil to 350°F-400°F/ 180°C-200°C.
— Peppercorn Oil — Step 2
— Peppercorn Oil — Step 2
14
In a separate heat-proof bowl, add sichuan peppercorn.
— Peppercorn Oil — Step 3
— Peppercorn Oil — Step 3
15
Slowly pour the oil over the peppercorns.
— Peppercorn Oil — Step 3
— Peppercorn Oil — Step 3
16
When the oil is done cooking, the peppercorns should be darker in color, but not blackened. Remove the aromatics from the oil using a strainer.
TIP
TIP
17
Store in an airtight bottle or jar.
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