China Moon Chili-Lemon Oil Recipe

China Moon Chili-Lemon Oil Recipe


1.5 c of oil (corn or peanut)
2 Tbsps of oil (Japanese sesame)
1/4 c of chili (flaked, dried red)
1 Tbsp of peppercorns (Szechwan brown, just blossoms, not seeds)
1 pc of garlic clove (large); smashed and peeled
2 Tbsps of ginger (fresh); julienned finely
1/3 c of rings of scallion (green and white)
2 stalks of lemon grass; pounded and sliced crosswise into 3″
Minced zest from 4 pcs of lemon (medium)


Excluding zest of lemon, mix all ingredients into 1.5-quart saucepan. Cook over medium-low flame and bring into 223 degrees F as registered in deep-fry thermometer. Allow to bubble in approximately 15 mins.

Lift pan off fire then allow to stand five minutes. Afterward, add zest of lemon, stir then allow to stand the whole night or ’til mixture has cooled.

Take out lemon grass from mixture. Pour and scrape seasonings as well as oil into food container. This recipe can create two cups.

China Moon Chili-Lemon Oil Recipe

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