Classic Chinese Chilli, Garlic and Ginger & Spring Onion Oil

In this episode, Jeremy takes you through the holy trinity of classic Chinese oils: chilli oil, garlic oil, and ginger and spring onion oil. Using an infused oil when cooking Chinese food is commonplace, and always adds an extra level of flavour. We can almost smell them from here...
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- bit.ly/2R1wQAs -
- How to Make #chinese Chilli, Garlic and Ginger & Spring Onion Oils! -
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[@violetviolet888]

Heating the dry garlic and onion skins is FANTASTIC way to use them prior to composting. So easy to do and flavorful. Thank you SO much for this idea. I will share this with others from now on.

[@zapro_]

the way he smashed the ginger and swiped it aside with that knife was just UFFF!!! 5:36

[@iam_nick]

thumbs up for the no-waste policy

[@SchoolofWok]

Thank you! - Lee

[@artlegends8282]

u think he ate the garlic and giger covers after he drain the oil? no waste my a**

[@uhrbandit1]

Lesona what a daft comment........ if you make a fond out of prawn shells you don’t eat them after draining, do you now? That’s not waste, only using every last bit of something most people would discard. Same with the garlic etc.! It’s brilliant. Big 👍 for School of Wok 💕

[@Bishnu_Deb]

@@artlegends8282 the essence of garlic and ginger is important for cooking. That's the perfect way of making oils as per your taste.

[@POKERG1000]

@@artlegends8282 this guy seems to be a legend in his own time ...said the ASS

[@vicv071122]

This chili paste is fantastic. I changed it a bit and added 1/2 cup of dried tiny shrimp when adding tomato and soya sauce

[@SchoolofWok]

That sounds delicious! - Lee

[@mikebrat5167]

I love How you smash that ginger :)

[@SchoolofWok]

My camera lens doesn't! - Lee

[@noname_atall]

the only place i saw harder ginger smashing was on pornhub.

[@jeanettegant2894]

me too, especially waking the neighbours up, my neighbour is a butcher and I can hear through the walls at 7am every morning thumping and chopping the meat and bones. it doesn't bother me, but I'll ask if they can hear me smashing ginger :-)

[@henrybowden9907]

@@jeanettegant2894 I live above a chap who works nights and is trying to sleep during the day so I content myself with just pressing the knife onto the garlic and ginger. It works (sort of) but it isn't very satisfying.

[@bunnystrasse]

noname atall HAHAHAHAHA

[@mikebrat5167]

I made the chili oil yesterday! It‘s so good! Exactly what I was looking for! Nice gift for friends who are dumpling lovers:)

[@SchoolofWok]

Excellent, glad you like it! - Lee

[@dicahdgreat]

What oil did you use?

[@mickydee1289]

after 5 years this is still my favorite chili oil recipe from youtube. I made a batch today and could eat it with just omlette and rice every day :) I also make it for friends sometimes.They all love it. Thanks so much for this wonderful yummy recipe

[@acbenepe]

Love your no waste philosophy. i was just this moment making ginger scallion sauce and about to put the shavings into the compost. They will now be the stars of my next gingery veggie base.

[@JustinHawthorne]

Great video! I never thought to use garlic and ginger skins, will try. Thanks!

[@SchoolofWok]

Thanks! Good luck, let us know how you get on - Chris

[@nixodian]

I cook the garlic and ginger skin together, more nutritious too, also can blend for hair or skin cleanser, perfect for my sensitive skin

[@zahraabdool7984]

I lived in China for few years , Im totally in love with chinese food. But I cant cook them , thanks to you I can now try something. Please do show us how to make hot pot soup from scratch and their sauces for dipping.

[@SchoolofWok]

I'll see what we can do! Thanks!

[@janicemattox6964]

I love a chili paste that I was introduced to in Mexico, and after watching you make this recipe, I imagine that it must be quite similar in ingredients and flavor. The color and texture are the same, and I am so excited to try this. I brought home a small amount, loved it so much, ate it sparingly and may have kept it too long for fear of not being able to replicate it. Oh! What a gift this is, to be able to eat and share it cause I can make more!! I must have had the power of suggestion going on during this too; I started sneezing my head off as if it were in my kitchen cooking!

[@SchoolofWok]

I hope this is just as good! - Lee

[@janicemattox6964]

I will let you know. I just bought a bottle yesterday for the purpose of storing it, today might be the day my kitchen fills with the smell of spiced goodness! I am sure of one thing...I am gonna have a happy pallet!

[@janicemattox6964]

Actually, today was the day and I am over the moon happy with the results!! It ticks off all the boxes. I can only imagine as it builds the heat and marinades the favors in the jar, how even more wonderful it will become! I will be forever grateful!

[@janicemattox6964]

I can't even...I made this again and it adds another reason to keep tasting this life for as long as you can! The "jamminess" you speak of is exactly that burst of flavor that you can't stop thinking about and how you want to incorporate it into everything. Kidding aside, I could almost dab the oil on my wrist so I could smell it all day! Garlic, ginger and onions were meant to meet up with brown sugar! Thanks again for this recipe!!

[@Hunter-vp3he]

Really could just listen to Jeremy talk all day!

[@andrewsmith4701]

My first wok Wednesday,I’m growing chills at the moment so i know what I’ll be doing,found your channel at the weekend nearly watched the lot I’d like to see more dishes with duck.love you on Sunday brunch.

[@SchoolofWok]

Thanks, Andrew! - Lee

[@growpod4850]

I grow my own Chillies and used a chilli called sugar rush peach with this recipe. It is a very hot, very tasty oil. Thanks for the recipe.

[@gordjohnson70]

Another GREAT video. Nobody else shows us this kinda thing. I've bought stir fry oils before, but now we can all make them ourselves. THNX !

[@SchoolofWok]

Thank you! - Lee

[@thepinkspidercompany]

Thank you. I'm definitely going to make all of these. Also, thank you for demonstrating how to peel ginger with a teaspoon. A Vietnamese friend taught me how to do that about 40 years ago.😁

[@SchoolofWok]

You're welcome! - Lee

[@kellyjackson6548]

I just made the spring onion and ginger oil. Omg it's so tasty! Thanks for your great instructions!

[@SchoolofWok]

Excellent! You're welcome! - Lee

[@mydlopowidlo]

Kelly Jackson what do you use it for? i love the idea of it, but don’t know how i could use it.

[@technophobic5241]

@@mydlopowidlo , it goes really nicely with just plain chicken.

[@MedalionDS9]

@@mydlopowidlo It's a dipping sauce... primarily used for steam chicken... that combination is pretty common in cantonese cooking.

[@xusima2543]

They are quite easy!! I’ll try for sure! You are a talented cook.

[@SchoolofWok]

Very simple! - Lee

[@jamesberg2223]

This will really come in handy. I guess I have weekend project now. Thank you.

[@SchoolofWok]

You're welcome! - Lee

[@mattwernecke2342]

Nice! Thanks! Marietta, GA

[@bambusbjoerntech6932]

Everytime I watch these Videos (making the Chili and the Spring Onion/Ginger Oil today), I want to fly to London for a course :D (maybe I do that some time :D)

[@soupisgoodfood42]

I've made this chilli oil about 5 times, now. Last time I almost burnt it by pumping too much heat into the pan and had to take it off early. Before that, I cooked it so long and low that the cellulose (or whatever) almost turned it into something more gelatinous once it had settled in the fridge. Every time I ended up with something so tasty that I was adding it to everything as an excuse in culinary education. Thanks for the technique and inspiration!

[@therealdipster]

Loved it. Thank you Jeremy for sharing and making it easy for us. I bought the chilli oil from Thailand last month and now I can make it at home.Wow!

[@SchoolofWok]

Glad to hear it! - Lee

[@gmcallister1976]

I've made all but the Chili oil but it's on my list to do. Both the garlic and onion/ginger oil have been marvelous as a flavor enhancer or condiment for most of my cooking. So appreciative of this video and you're method for these oils.

[@SchoolofWok]

Excellent! Our favourite is definitely the chilli oil, so much great flavour! - Lee

[@cocopenguin21]

Love the content, just obtained a wok and was inspired by you!

[@SchoolofWok]

Good stuff, hope you're loving it! - Lee

[@newyork2207]

Merci ! j'adore . Follower from Paris.

[@SchoolofWok]

Thanks! - Lee

[@comesahorseman]

👍👍 The chili oil looks great, and it's got me thinking about variations!

[@SchoolofWok]

It's so good!

[@grimTales1]

Nice video, I love the idea of the chilli paste and onion/ginger/garlic oil.

[@SchoolofWok]

Thanks! - Lee

[@srlkngl]

Loving this...thanks!

[@SchoolofWok]

Excellent! - Lee

[@the5gen]

Thanks guys, I had my first Hainanese chicken rice in Singapore during a visit as was wondering what those condiments were - I tried the spring onion oil in this recipe, absolutely fantastic.

[@islynmercurius3338]

Thanks for sharing oils my friend I will prepare some 🙂

[@MinhNguyen-mo5fp]

I don’t think 🤔 I want to wake my neighbors up, but I love how you recycle everything in a good way, even for cooking thank you 🙏🏻

[@SchoolofWok]

Thanks!

[@mariacosta3028]

I have mnade them all 3 and they are amazing in busting flavors specially when one is in a hurry .. just few drops few spoons and it takes it to a different level of taste and freshness. Thanks for sharing

[@Darthdeedee91]

7:44 whoa an induction stove top for woks....never knew those existed.

[@manymoonstraveled]

Love that stuff ☺💗

[@SchoolofWok]

It's soo good! - Lee

[@YaYaPaBla]

Thank you for sharing your video.

[@NanamiKentos-Baguette]

The intention is I wanna learn how to make these oils, what happened is I fell in love with the chef, gosh he's charming

[@Melasande]

I made a batch of the chili oil today and...wow....so tasty. Brilliant recipe and so easy to follow. Thank you :)

[@SchoolofWok]

It's sooo good! - Lee

[@gmcallister1976]

Not sure how I missed this for so long. Going to kick up my oil flavor profile something wonderful.

[@SchoolofWok]

These oils are a great way to add that little something extra to your cooking! - Lee

[@nassmultitask414]

FANTASTIC TECHNIQUES ,,, Thank you chef- god bless you

[@SchoolofWok]

Thank you!

[@nikip9161]

Like you mentioned, the ginger/scallion sauce is delicious on rice alone..., or anything for that matter!!! :D :)

[@SchoolofWok]

So good! - Lee

[@MedalionDS9]

Its great for anything... but given the sodium of this dipping sauce, you'd want to use it on something a bit more than just plain rice. It's more of a dipping sauce for most commonly... steamed chicken, a common dish in cantonese cooking.

[@nikip9161]

@@MedalionDS9 I didn't mean to use it like gravy on rice, as you said, high salt content. It tastes wonderful to me, sparingly so, on plain, fresh steamed rice... and anything I've ever dabbed it onto/dipped into it, including steamed chicken, fried eggs, etc.. it's so yummy❣

[@topwelda147]

Bet they smelt amazing 😍

[@SchoolofWok]

They were sooo nice! - Lee

[@mickydee1289]

This Chili Oil is the best that i found in the net. I am making it since I discovered you Video in 2018 :)

[@ajinana1145]

Thank you chef. How do you store these and approximately for how long

[@mariosebastian2131]

can you use these oils for stir fry oil? so you dont have to add garlic anymore when cooking? or do you add them at the end of the stir fry?

[@SchoolofWok]

You can use the garlic oil to stir fry, the other two are used as condiments and are added after the dish has been cooked! - Lee

[@soupisgoodfood42]

Made the chilli oil a few days ago. So tasty it's tempting to sneak a small nip of it on it's own, then I remember how hot it is. Last night I mixed bit with some aioli and had it with fries. Much better than store-bought sriracha and aioli mix I usually use.

[@SchoolofWok]

Ohhh that sounds really good!

[@Saahib_K]

Chilli came out v nice. Thanks!!

[@mymydelilah]

I liked most the making of garlic oil, I'll try making that today. Was shocked that a big flat knife could smash the ginger holy sh**t😣 watching fr midwest, USA...thx

[@peterkransz3606]

Theses sauces had to smell amazing

[@SchoolofWok]

So good! - Lee

[@dosetti]

Done chili oil several times according to this, sometimes tried different recipes but always have come back to this because it's the best, thanks! Looked the recipe and the quantities are off. Nearly half a liter of oil in chili oil? It doesn't even fit in the jar the oil itself! 6tbs is missing I guess the red chili flakes..

[@davidyohe5337]

It'd Be nice to know how/where to store these oils and how long these oils will last while stored.

[@linzylu3565]

Great idea about using the garlic and ginger skins.

[@SchoolofWok]

Thanks!

[@dr.tehminaghafur8955]

Thanks for the video; could you please suggest us in which types of recipes we can use this paste.

[@SchoolofWok]

No worries! The chilli oil goes great with anything really. Put a dollop of it into fried rice and stir it through and it's fantastic. The spring onion oil is great for poached chicken and the garlic oil can be used to cook anything just to give it that base flavour of garlic! - Lee

[@hubertnnn]

I wouldn't call the first two "oils", but those pastes still look nice.

[@mytinykitchen8862]

Great knife cutting skills!

[@SchoolofWok]

Thank you!

[@unstoppablezone4980]

Fantastic. Thank you so much. Will get started immediately. Who knew that garlic skins were useful! :)

[@SchoolofWok]

They have so much flavour in them! - Chris

[@soechoo]

Great content 👌

[@SchoolofWok]

Thank you! - Lee

[@SonalDack]

Brilliant video thank you! Quick question, could I make a chilli oil with Szechuan peppercorns?

[@SchoolofWok]

Yeah, of course! - Lee

[@tomdelaney19464]

Chili oil my new obsession!

[@SchoolofWok]

I'm addicted to chilli oil - Chris

[@jimmyroberto3609]

Amazing I learned a lot I love it.

[@friedamorgan8865]

Wow amazing

[@dracolichqueengaming8327]

how do you prevent botulism in the oils that have garlic?

[@LauraCappe]

"To reduce this risk of botulism, the garlic in oil mixture should be refrigerated and used within two to three days. Garlic-in-oil should always be discarded after two hours at room temperature, even if salt and acids are present" (www.canr.msu.edu/news/stinking_facts_about_garlic) Still, this oil has no large chunks of garlic in it, and no water content because he only used skins. I made it and kept it in the fridge to stay safe.

[@biswajitmazumdar1848]

Three cheers. Very nice. Thank you

[@lealozano4942]

Wow im a new subscriber...thank you 👍

[@SchoolofWok]

Thanks!

[@leonorhernandez7079]

I’m not into chili oil but now I am, thanks! I think that would be a syrup for my ramen

[@awaywithpaul3423]

Really useful thanks for sharing 👍👍

[@SchoolofWok]

You're welcome! - Lee

[@Jason-Scott]

Class ✌️✌️

[@SchoolofWok]

Thanks! - Lee

[@hmmBEEFY]

You got some awesome knife skills

[@SchoolofWok]

It still mesmerises me! - Lee

[@slowliving2041]

How long can you keep these in the fridge/ over the counter?

[@SuperMJ57]

Awesome!! Luv watching u!!

[@SchoolofWok]

Thank you! - Lee

[@ericwaldo5034]

Fabulous!!!

[@SchoolofWok]

Thank you!

[@rosalindcatunao9746]

Im your new fan chef

[@SchoolofWok]

Thanks! - Lee

[@traktorworks3200]

im so very impressed with your oily :) efforts. truely a video worth watching. also i appreciate your NO WASTE attitude and practise

[@jurtrypik]

Hey Jeremy, can i use also canola oil for this?

[@SchoolofWok]

You can! - Lee

[@brianmw8559]

Chili oil is berry berry good, on par with the legit chili oils you find at good Chinese restaurants, hands down beats any chili oil you find at the Asian markets.

[@SchoolofWok]

Thanks! Glad you enjoyed it!

[@daze1945]

The garlic skins, are they just the clove skins or the bulb skin as well?

[@SchoolofWok]

Just the cloves skins!

[@MedalionDS9]

Your ginger and green onion skills are most impressive.

[@halharker7300]

id actually be inclined not to add sugar, salt and tomato paste to the Chilli oil but just have Chillis

[@arioramoutar2018]

Can I use the garlic oil as the base for the chilli paste?

[@SchoolofWok]

Absolutely

[@derrickbundy3240]

Great video thanks

[@SchoolofWok]

Thanks! - Lee

[@meganwong1096]

Can’t wait to make these! How long does the ginger and onion oil usually keep? It doesn’t say for that one on the website (:

[@SchoolofWok]

That one will last for a couple of days in the fridge! - Lee

[@aM-mh3sv]

Looks amazing! Your funny, very entertaining video!😀👍

[@SchoolofWok]

Glad you enjoyed the video!

[@eleanortamburrini8336]

Great stuff Jeremy

[@SchoolofWok]

Thanks! - Lee

[@deborahjiggens7199]

Super Awesomeness.... Thank You❗️

[@SchoolofWok]

You're welcome! - Lee

[@kitakal3754]

Love the accent

[@DClaville]

Very nice video thank you for making it. a bit different then most other recipes i have seen will definitely try them out

[@SchoolofWok]

Thanks! Let us know how they turn out! - Lee

[@daze1945]

Excellent video and I plan on adding these oils to my pantry. One question, I see that the garlic oil is primarily intended for cooking but the other two, are they meant to be used as ingredients or condiments or what since that are not just flavour infused oils?

[@SchoolofWok]

The other 2 are condiments, and can also be used as ingredients! - Lee

[@shemshadkaz]

School of Wok but there’s barely any oil in the other two. Shouldn’t there be at least a cup or two of oil in each jar?

[@jared4917]

Are these shelf-stable if the solids are strained out? Without straining, how long will these oils keep in the fridge?

[@tracybromage-spencer1882]

I need one of those cleavers. Make quick work of things

[@SchoolofWok]

Well you can find them here: bit.ly/2Jcyr2L - Lee

[@jonassmith8546]

how long do these sauces keep for? I'm assuming that because they are in oil you can keep using them for ages but just wanted to make sure :) big fan of all your videos!

[@SchoolofWok]

The chilli oil lasts for a couple of weeks in the fridge, the spring onion oil will last for a few days in the fridge and the garlic oil will also last for a couple of weeks in the fridge - Lee

[@jonassmith8546]

@@SchoolofWok thank you!!

[@ryleylamarsh]

I've been using a potato peeler for ginger. Works awesome!

[@SchoolofWok]

Give it a go using a teaspoon, it works so well - Lee

[@christiandeleo7737]

Ginger Smash like a boss... 😂😂

[@SchoolofWok]

Great for stress relief! - Lee

[@amandajayne6947]

Hi how long will these last and should they b kept in the fridge or in a cupboard ? Cheers Lee

[@SchoolofWok]

Hey, Amanda. The spring onion and ginger oil will last for a couple of days and should be refrigerated and the other two should be fine for a few weeks in the cupboard - Lee

[@michaeledwards7101]

How long can you store them for?

[@Clemydar]

Anything I can use to replace the tomato paste for chili oil?

[@nicorynn8497]

I just turned into a fan.

[@SchoolofWok]

Good stuff, thanks! - Lee

[@wirewalker2010]

Same here. I watched 3 hainanese chicken videos before deciding his is the best recipe

[@Bishnu_Deb]

Great idea for no waste policy. I really like it.

[@SchoolofWok]

Thanks!

[@LCBABEZ]

How long does each of the oils last?

[@nachocasillas]

Waiting for the answer, hope you don't mind ✌️

[@SchoolofWok]

The spring onion and ginger oil will go off relatively quickly, but the garlic and the chilli oil should last for at least a couple of weeks - Lee

[@LCBABEZ]

@@SchoolofWok thanks!

[@IhmePaskaa]

My chili oil is now 5 months in and still going strong. Made it different menthod though.

[@marinabasto2762]

Ok

[@carolynmickel8282]

Thanks for the great video-I looked through several comments but couldn't find the answer to my question..I did see the spring onion oil has to be used quickly but, do you store these in the fridge or on the counter? Thanks again-Love your videos-might have to travel to the UK just to take a class :)

[@SchoolofWok]

Store them in the fridge! - Lee

[@carolynmickel8282]

@@SchoolofWok Thank you Lee!

[@musahasnain2228]

How can we use in cooking Chinese dishes please explain