Chiu Chow Chili Oil: The King of Chinese Hot Oil 🌶️
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- เผยแพร่เมื่อ 24 เม.ย. 2018
- Learn how to make Chiu Chow Chili Oil - the supreme Chinese Chili Sauce! If you like the Sichuan hot oil, you will love this.
► Check out my channel for weekly food inspiration: goo.gl/sE392P
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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I am a person from chiu chow. I am watching a guy in Berlin teaching me how to make chiu chow chili and he is amazing. 👍
The best sauce in chiu chow is not chiu chow chili. The best should be satay sauce. You can use it for fried rice, for pork ribs, for dry noddles, for anything.
@@shengbinwu6287 You can even use it for satay! (or can you?)
我们德国人厉害不咯😂
厉害厉害！尊敬！
@@888SpinR 5nc
Add 2 3 drops of oil while blending dry chillies, It'll get rid of most of the chilli dust. A golden tip by a man from land of spices🤓😎😝😝.
😂 Ha bhai
I'll show you a golden tip.
@@daweeklygeek6118 Prosthetics don't always work as you want them to.
@@harshgandhi100 Yeah, hopefully the feeling comes back soon. Doctor didn't mention how long it would be.
@@harshgandhi100 LMAO
Best youtube recommendation I've gotten in 10 years. 24 hours later, watched so many videos! Love the style and the content.
As a Chinese, why am I learning how to make Chili Oil from a LaoWai? Because it's super authentic and your videos are interesting and well edited.
@@mynameisandong , No, thank you!!
He deleted his reply on your comment. I wonder why?🤔
@@snap19 TH-cam does randomly delete comments from time to time. Guessing this time it was to a TH-camr
Making my own chili oil has always seemed intimidating, even though I probably spend half of my time cooking Chinese dishes. I think it's probably trauma with chili smoke after having to breath it through 5 flights of stairs in my old xiaoqu in Kunming, where all the grannies were frying chilies all day long :D Thanks for the video, will definitely give it a try!
Oh man this was so good. I did cheat and used store chilli flakes but it still turned out insanely good. I am now addicted and I haven't eaten food without chili oil for past few days. I even ate a teaspoon of it just now. What have you done? It's like cocaine for tastebuds
Keep up the positive energy, loved the video!
Just made my second batch, it's sooo good. Thanks for the video!
I just stumbled across this video. I love to see that you use a good amount of time to make quality content and informative description below the videos.
I'm definitely a subscriber now. You're awesome!
I've already been making my own version of chili garlic oil using only fresh chilis, so thanks for your video, it will be a useful guide for my next homemade chili garlic oil experiment! You're AWESOME!🔥
I've made this 3 times now, first time it was too hot, but still delicious. 2nd time I cut back on dry chilies and it was really good, but no crunch. 3rd time was soo good, and the oil itself, I like to fry potatoes with it, makes them nicely spiced! Thanks for the video Andong!!
Andong you are awesome my dude. One of the most underrated TH-camrs. Carry on and don’t give up!!!
You're making awesome videos Andong. I will definitely try this out!
This looks Awsome! And rather simple too, thanks for posting 👍
Just found your video and absolutely loved it, subscribed 👌🏽 keep up the great content.
Love the two different chili made it sticky not dry like most Chilli oil. Love this recipe. Thnx so much.
The way you kind of synced your voice with the music in the first half was very catchy. The way it blended with the visualizations was flawless! Great video, team!
Amazing video man keep it up!
dude, the garlic trick changed my life man, thanks for the tip
about 1 year later I can say that this recipe is amazing.
Thanks dude
Thank you! I made some and it tastes great.
I made this oil- it is insanely good, it blows my mind. I love it!! Thank you
I'm going to make this today, Im always looking for different flover notes to explore. Thank you
Bruh! That stuff is so good it's like a cheat code for food. Thanks for the heads up!
Sorry late comer to your channel, love your video and your explanations to the how to videos!!! Thank you for making them 🤩🥰
Hammer Chiliöl! Super Rezept und der Knoblauch
GREAT video man. informative. direct. delicious. and i just love your energy. shout out from Denmark! !! !
I love how honest this is, you rock dude, keep up the great job!
I was looking for a good chili oil recipe and this is the one i'll try out of many watched videos, it simply sounds the most delicious and the moethod of making it seems like a good way to enhance the flavour.
@@mynameisandong I did, and i am! although, next time i think i'll add more elbow grease and actually thinly slice the fresh chilies then mush em up with the salt, not to make it a paste but to kind of still keep the chili slice shapes, mainly just for aesthetics, i'd say using a blender is a perfect way to save time for the fresh chilies.
Again, thanks dude, keep up the great work!
Stumbled upon your channel a while ago (the Döner@home video, which was hilarious) and only now had the chance to dig this recipe and try it out. Man. Made it, tasted it right away with some leftover spaghetti and jeez. Awesome. Like made my day awesome. Great video, great content!
I love your content brother! Thank you for all your work.
Oh my! Have been making my own Sichuan style chili oil for years but gave this recipe a try. It is just next level. Tried t still slightly warm on a sourdough breadslice with avocado and couldn’t stop eating!
It looks really good 😊
I literally have watched soooooo many ways to make this chili oil. I already make my salsa macha and its so addictive. But this one, I will definitely make it, im salivating here...😁😏
Your video its helpfull thanx
God bless you😊
I just found your channel today and I have soooo much on my todo list now xDDD this looks sooo good can't wait to try this myself
Great content! Bless up man! ❤️☀️
this looks sooo goood
excellent video and love your watch mate!
This channel is amazing
I've did many of those, but your recipe beats the ass man. Favorite one!
your channel is growing and growing. Well deserved!!
Oh, thank you!! I didn’t know how to make the chili flakes. Now I do. I had imagined it was way more complicated. Now I wonder why I thought that and am very grateful that someone is around to point out the obvious
nice job ! excellent demonstration..
Looks amazing! Thanks man :)
If (hopefully when) I make this I will definetly tell you how it went. Just recently got my eyes up for the chinese cuisine, and it often seems kinda hard to make yourself. Your recipes make it look easy. And delicious. Good energy, keep it up!
being an avid chili-head when I first ran across this wonderful delight (in a NYC noodle - steamed-bun restaurant) I simply had to know how to make it. The version you showed Aleksey was VERY complicated. I usually just heat oil and pour the hot oil over the chopped dried chilies. but after moving to mexico 37 years ago the number and varieties of dried chilies has increased 100 fold and I just love experimenting with mixing and matching different chilies with other aromatics and herbs and spices. you video here is a great tutorial for incorporating disparate ingredients. All the best to everyone out there in youtube land. Jim Oaxaca
Well done sir. It looks perfect.
This definitely it looks so easy to make I want to make some next month I personally love spicy foods!😋👌🏼
Great stuff, love the camera angles.
I just made this and WOW. So fragrant and flavorful. I gave it a slight spin and added a couple big nubs of ginger. made a sauce by adding some scallions and black vinegar and it was slap yo momma delicious. Thank you!!
I’m spending my time watching a lot of chili oil recipes. I didn’t know there were SO many versions 😮.
Thanks for this. Its the one i've been trying to get for a while. I used hot bird eye chilies, i like the heat.
Its great.
your videos are great!
Omg I’m half Chiu Chow and chili oil runs through my veins. I’m so excited to try your recipe!
Enthusiasm, wow buddy, nice recipe and will surely make it this week. Thank you very much
I follow your ingredients. Since I'm a spicy lover and Chiu Chow chili oil is my favorite. I'm getting excited about this 😋😘🌶
hi im from phillippnes i do sale my own chilli garlic oil..
Ive seen a couple of your breakdown recipe videos. Man, new subscriber here. 👍👌
I just have to click that ThumbsUp for every of your videos!
👍👍👍👍👍👍👍👍👍
I did this one with thai chili flakes, it was very nice! I have it in almost anything!
Awesome...gonna make it right now
i made it once and it was so good
Fantastic!!
I make these but with the smaller chilli we have.
I add ketchup with the chilli garlic oil to make a sweet and spicy dip for tempura.
Spicy heaven
your channel is such a beautiful discovery!
I love watching your videos! Warm greetings from Holland :)
dude, top notch!!
Love this 😍 i wanna make this as home business. But i wonder how long this will last or the shelf life? Thanks 😊
Love it!!
I was expecting something good but this was amazing!
Well done!!
Made this to go alongside a steak and was very much not disappointed, much more mild than a straight dried chili flake and powder based hot oil. Very much enjoyed this, enough to leave a comment. Thank you Andong.
Fantastic !!!!
My favorite type of sauce.
I made it last week, or a close approximation with lockdown available ingredients, and oh man I am completely addicted. Can't stop adding it to everything or simply tasting it on some bread. It is not hot oil, it is a mystical experience.
This is delicious. I ate it with dumplings right after it finished cooking, and then I ate with everything I could find handy- bread, toast, rice toasts, eggs! It was delicious.
I love your passion for Chinese food! I'm a Korean person who loves Chinese food :)
Hi Andong... this THE one recepi I was looking for... so simple so flavorful😋... and so wanted cause living countryside Netherlands 🇳🇱 for some reason they don’t sell this chili 🌶 oil over here.. I could get it when living in Amsterdam... however it is nowhere to found where I live now as down Southwest Netherlands is closer to England than to Amsterdam .. your recepi is far better than store bought 🙏🏼😍
Hi Eilieene, where exactly do you live? Zeeland or Goeree Overflakkee (where I live)?
i love chilli garlic oil. i put it on everything
Thank you🥰
I love your the way how you talk
Good job, Andong !
Now which oil did you use or best to use?
loved the video. I would've watched another hour of it :D
My grandma from chaozhou but migrate to Indonesia. They food is awesome delicious..
I see them on a regular basis I look day to day they are that good
The jar method tends to work very well for large heads of garlic with few cloves like you have there.
For smaller heads of garlic with more cloves (like you find where I am), it tends to be way too hard to shake all the peel off. About half will require manual peeling.
You should try putting a couple of cloves in the microwave on low or medium power, just for a few seconds. that works really well! I use this method all the time. You only have to find out how much time and how much power you give them.
This guy is actually so good at speaking Chinese. You can tell he spent a lot of time there!
I just discovered you about 1 month ago. I have been binge watching a lot of your shows. Love it! Love the fact you speak at least 3 or more languages - impressive! I love the length you go to for explanation and information. The one thing I need to know (yes, NEED) in most videos - do we need to refrigerate the finished product? This video and the other chili crisp recipe you shared? Can't read the Chinese bottled generic stuff. I live in Hawaii, so humidity is a problem. (ie. My fridge is already stuffed, so anything I don't have to put in is great) . P. S. Have you done sriracha yet?!
Making this today
I know this recipe by heart now, it is so good. But I keep coming back to this video just to enjoy
your channel is the hidden gem sir
Simple and easy
Our restaurant in Cincinnati, Uncle Yip's, makes our own hot chili oil, mostly for dim sum, but can used on most dishes. He is correct, hot chili oil is almost addictive. I make my own hot sauce, more western style, but the oil makes the difference. What a beastly taste!
Thanks man
I loved your channel ..and it was by chance that I found ... I was looking for some recipes ... It's ++++
I learned how to peel garlic fast, thanks.
I always have a batch of Sichuan chili oil on hand, but looking forward to trying this version! Quick question: what brand of analog timer do you have? The one that turns red when set?
thanks for sharing a great video. I will try this with thai chillies
Literally salivating here..lol. I make my salsa macha which is a bit different, but I will definitely try to make this one..🤤🤤🤤😁
You said "Chinese Hot Oil" I hit the subscribe button. I had no idea about the chili flakes. Going to have to try your way. Sounds bomb diggity! Man this is done so well. Editing is on POINT!!! Eat your heart out Alton! The wife and I are self proclaimed foodies and your channel is definitely in our wheel house. Happy to find you bro! #nosmallcreator
I'm going to make this :)