Chinese Chilli Oil – Light version –

1 Tablespoon finely minced garlic
1 Tablespoon finely minced ginger
2 Tablespoons Gojuchang Chilli Flakes
1 Tablespoon Chilli Flakes (if you like it hotter, increase to 2 tablespoons)
1 3cm Cinnamon Stick
2 Star Anise
1 Teaspoon Salt
1/2 Cup Vegetable Oil

In a small bowl, stir the minced garlic, ginger, both Chilli flakes, cinnamon stick, Star Anise and salt and mix well. Pour all your ingredients in a container which can withstand heat.
In a small saucepan, heat the vegetable oil to about 110-120 Celsius and when hot enough, pour delicately over the spice mixture. It will sizzle and dazzle you with wonderful aromas. Mix well and let the mixture cool at room temperature. I usually wait a week before using the oil, so all the ingredients have a change to infuse. Delicious !

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