With a unique aroma and flavor, the Sichuan peppercorns has slight lemony overtones and creates a tingly numbness in the mouth. Chef John shares his simple peppercorn oil recipe that will make all the difference to cook authentic Chinese food.
Chef John’s Signature Oil – Peppercorn Oil
SERVING: 50 People
TIME: 20 min
- 4 cups Vegetable Oil
- 4 oz Sichuan Peppercorn (Da Hong Pao)
Heat the oil in a wok over medium high heat. Turn off the heat at temp 482°F/250°C.
In a separate heat-proof bowl, add Sichuan peppercorn.
Slowly pour the oil over the peppercorns.
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.
Store in an airtight bottle or jar.