the only chili oil we ever make: aunt june’s family recipe. 〰 🌶: This chili oil recipe is special to us because it’s a family heirloom, created by Aunt June, passed down to Aunt May and now, to us. Even though Aunt June lives in Hong Kong now, there is always a variation of her chili oil on the dinner table! Whenever we make one of our family recipes, like this chili oil, it feels like a special way to carry on family traditions to your everyday life. 🤍 full recipe is also on lifeofnoms.com! ʀᴇᴄɪᴘᴇ: • 1 cup neutral oil (canola or vegetable) • 1 tbsp sesame seeds • 1 head garlic, minced • 2-3 star anise • 1 tsp crushed coriander seeds • 1/2 chinese cinnamon stick • 1.5 tbsp soy sauce • 1/2 tsp sugar • 3/4 chicken bouillon cube or vegetable bouillon cube • 2 tbsp chinese chili flakes • 4-5 dried chilis, broken apart • 3-4 birds eye chilis (you can add more if you like spicier) • 2 tbsp ground sichuan peppercorns ᴛᴏ ᴍᴀᴋᴇ: • Prepare all the ingredients besides the oil + chicken bouillon cube in a bowl or glass jar. • Heat oil in a pot on low heat, add in chicken bouillon cube and stir until dissolved. • Pour your oil + bouillon cube on top of all your other ingredients • If in a bowl, carefully transfer to an airtight jar to sit for 2-3 hours before using, until the oil is a deep red in color. Even better if you can wait overnight! ➢ You can also do this all in the pot if you choose, but make sure to add the sichuan peppercorns + dried chilis last because they can burn and change how your chili oil tastes. ➢ Store in an airtight jar for 2-3 weeks if it can last that long in your house! 🎥: @a1swagyu #chilioil #chinesefood #asianfood