Chinese oil

    2 hours 10 min

    This is the oil that most if not all Chinese takeaways use in their cooking. It may differ slightly from chef to chef, but the basic recipe is the same. Whatever Chinese recipe you are making use this oil instead of just plain oil and taste the difference.


    Merseyside, England, UK
    11 people made this

    Makes: 1 litre oil

    • 1 litre rapeseed oil
    • 1 medium onion, sliced thinly and peel reserved
    • 1 1/2 heads garlic, sliced thinly and peel reserved
    • 15g root ginger (a 5cm piece)
    • 6 bay leaves
    • 2 or 3 star anise
    • 1 cinnamon stick

    Prep:10min  ›  Cook:1hr  ›  Extra time:1hr  ›  Ready in:2hr10min 

    1. Pour the oil into a pan or wok and heat until hot. Add all the ingredients (including skins from onion and garlic) into the hot oil. When ingredients start to bubble, set heat to very low. Simmer uncovered for 1 hour.
    2. After 1 hour turn off heat and leave to go cold.
    3. Strain oil into a bottle or container with a tight lid. Store in cupboard or fridge until needed.


    Use in your Chinese meals instead of just plain oil.

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    Reviews in English (2)


    Brilliant, thank you  -  06 Jul 2015


    thank you for this  -  24 Sep 2013

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