Chili Oil Dipping Bowl (Yóu Dié)

油碟

Chili Oil Dipping Bowl (Yóu Dié) — a Sichuan Chinese recipe made with Sichuan chili oil, ready in about 10 minutes. Step-by-step instructions with photos.

Ingredients

• Sichuan chili oil (with sediment)
• Sichuan peppercorns, toasted and ground
• scallion greens, finely chopped
• light soy sauce
• Chinese black vinegar

Instructions

1. In a small skillet over medium-low heat, toast Sichuan peppercorns for 1–2 minutes until fragrant and slightly smoky—do not brown.
2. Transfer toasted peppercorns to a mortar or spice grinder. Grind to a coarse powder—do not overgrind into dust.
3. In a mixing bowl, combine chili oil (including sediment), ground Sichuan peppercorns, scallions, light soy sauce, and Chinese black vinegar. Stir gently with chopsticks for 30 seconds.
4. Let sit undisturbed for 3 minutes. This allows the Sichuan peppercorn’s numbing oil to infuse the mixture.
5. Give one final gentle stir. Serve immediately—this dip is best within 30 minutes of mixing.