Chiu chow chilli sauce

1 HOUR | MAKES 650ML EASY |

Originating in Chaozhou, a Chinese city in the eastern Guangdong Province, chiu chow chilli sauce may appear to be a typical chilli oil, but that is far from being the case – this is chilli oil gone wild. As heavy with garlic as it is with chilli, the sauce isn’t as fiery as a Sichuan chilli oil, which makes it slightly more versatile, in my opinion. Douse fried eggs or rice with it, or add liberally to veggies. Put it on a cheese sandwich, if you fancy. The residue at the bottom of the jar is also great for adding a quick hit of spice to noodles.

neutral oil

350ml

garlic 24 cloves, finely diced or grated

ready-made crispy fried shallots 2 tbsp

long red chillies 12, deseeded and finely chopped scotch bonnet chillies 2, or bird’s-eye chillies 4, deseeded and finely chopped

soft light brown sugar 1 tsp

light soy sauce 2 tbsp

sichuan crushed chilli flakes

(see cook’s notes, right)

sichuan peppercorns ground to make 1 tsp

(such as groundnut or sunflower) 6 tbsp

• Pour 150ml of the oil into a large, deepsided frying pan and heat to 100C. If you don’t have a cooking thermometer, dip a wooden chopstick into the pan – the oil should bubble lightly but not fiercely. First, add all of the garlic to the pan and shallowfry gently until it darkens slightly to a light gold – it should not burn or brown or become crispy. This will take at least 20 minutes if the temperature is correct, and your house will smell beautiful!

• Meanwhile, finely grind the crispy shallots using a pestle and mortar, and set aside.