Chilli oil Dip / Sauce

Name: How to cook Chilli oil Dip / Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Chilli oil Dip / Sauce

#chillioil #dip #sauce #schezwansauce #schezwanchutney I love this versatile chilli oil dip generally served in Chinese restaurant. I love having it with prawn chips, any fried starters, momos . I have it with my poached and boiled eggs too and even with thepla and parathas . Sometimes I add it to my curries, noodles and fried rice too😊. So this is a versatile dip according to me. I got the rough recipe from someone who worked in a Chinese restaurant ( not a chef) and I find tuned it till I got the same taste as their restaurant 😁. You can also try the recipe and enjoy with your family and friends & let me know how was it !!!? ( The cooking time is not much for the quantity of ingredients in the recipe but a little preparation time is required to peel and grind the ginger and garlic and soak and grind the whole dry chillies )

Ingredient

Food ration :

3-4 persons

Cooking time :

10-12 minutes

50 gms

ginger paste

60 gms

garlic paste

10-12

whole dry red chillies*(this whole dry Chillies are not very spicy)

veg stock cube (Maggi/ Knorr)

1/2

cup/ or 60 ml veg oil

1/2 tbsp

Schezwan peppercorns crushed (optional)

Cooking instructions

* Step 1

Deseed the the whole dry red Chillies as much as you can but don't discard the seeds (we will use it) and then soak in warm water for at least an hour or two.

* Step 2

Then grind the chilli into a paste add water as required. Peel and grind the ginger and garlic too and take as per the weight mentioned above.

* Step 3

Now heat the oil in a pan (preferably a non-stick) and add ginger garlic paste (be careful it will splutter a little) and saute it for 5 minutes, in between add the veg stock cube and mix well.

* Step 4

After 5 minutes, add the Chilli paste and the chilli seeds and mix well. Check salt, if required add (as there's salt already in the veg stock cube). Cook it for another 5 minutes or so (stirring frequently and adjusting the flame accordingly, don't burn it)....by that time the water also evaporates and the raw Flavour of the ginger garlic paste goes off. Your chilli oil dip is ready. Let it cool to room temperature and then serve. The dip taste better after one day of rest. Bon Appetit!!!