I made asian/chinese (whatever) chili oil for cooking again – simple, fast and tasty, and the smell fills the whole kitchen… mhhh…
1-2 tbsp. chili flakes
125 ml Oil (e.g. sunflower oil)
1 star anise
1/2 cinnamon stick
10 g ginger, sliced
3/4 stalk spring onion, cut
Heat oil on high and add cinnamon and star anise. Let cook until strong bubbles form on the cinnamon. Add spring onion and ginger and let cook some more until the onions begin to brown.
Take off the heat and let cool a little (like about 10 sec. or so) and strain into a small bowl containing the chili flakes. Stir well. Let cool completely and store airtight.