CHINA MOON CHILI-LEMON OIL
Ingredients
- 1 tablespoon Szechwan brown peppercorns (just the blossoms not the seed)
- 1 large clove garlic (smash and peel)
- 2 tablespoon fresh ginger (finely julienned)
- 1/3 cup scallion rings (green + white)
- 2 lemongrass stalks (pounded then cut crosswise into finger lengths ‘3 inch’)
- 4 medium lemon (just the minced zest)
Directions
- Directions
- Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 ½ quart saucepan.
- Bring to 223F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.
- Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.
- Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.
