Lena's Chili Crisp

To make the shallot and garlic crisps, using a mandoline, thinly slice the shallots crosswise into rings and the garlic cloves lengthwise, preferably no more than 1/16 inch (2 mm) thick. Set aside.

Set a fine-mesh sieve over a heatproof bowl with a pouring spout or a large 4-cup (32–fl. oz./950-ml) glass measuring cup; set aside. Line a rimmed baking sheet with paper towels and set aside.

In a 4-qt. (3.7-l) saucepan, heat the oil over medium-high heat for 2 minutes. Add the shallots they will begin to sizzle, reduce the heat to medium-low, and simmer, stirring continuously around the edges of the saucepan with wooden chopsticks or a wooden spoon, until light golden brown, 6 to 10 minutes. Immediately pour the shallots and oil into the fine-mesh sieve. Drain the shallots thoroughly, then transfer them to the prepared baking sheet, spreading them out so they don’t stick together as they cool. Return the oil to the saucepan and return the sieve to over the bowl.

Return the pan to medium heat and warm the oil. Add the sliced garlic. When it begins to sizzle, reduce the heat to medium-low and fry, stirring occasionally, until medium golden brown, about 3 minutes. Immediately pour the garlic and oil into the fine-mesh sieve.

Scatter the garlic next to the fried shallot on the prepared baking sheet. Return the oil to the saucepan and return the sieve to over the bowl.

Return the pan to medium heat and warm the oil. Add the green onions, ginger, orange peels, Sichuan peppercorns, star anise pods, cinnamon stick and bay leaf. Once the aromatics begin to sizzle, reduce the heat to low and simmer, stirring occasionally, to infuse for 30 minutes; watch carefully and adjust the heat to maintain a gentle simmer. If any of the ingredients begin to burn such as the orange peel or green part of the green onions, remove those ingredients and continue simmering.

Meanwhile, to prepare the pour-over ingredients, in a medium heatproof bowl, combine the gochugaru, red pepper flakes, sugar, mushroom bouillon powder and salt.

When the aromatics have finished simmering, pour the contents of the pan into the fine-mesh sieve, then discard the contents of the sieve. Let the oil cool to 280°F (138°C) on an instant-read thermometer. If the oil is not warm enough, return it to the saucepan and heat gently. Pour the oil over the gochugaru mixture and stir to combine. Let stand for 15 minutes to allow the ingredients to infuse.

Meanwhile, finely crush 2 Tbs. of the fried garlic with the flat bottom of a measuring cup. Transfer to a bowl and add 2 Tbs. uncrushed garlic. Finely crush 1/4 cup (3/4 oz./25 g) of the fried shallots and combine with the garlic. The remaining fried garlic and shallots can be stored in an airtight container at room temperature for up to 1 week.

Stir the tamari into the gochugaru-oil mixture, then add the garlic-shallot mixture and stir again. Transfer to an airtight jar and store at room temperature for up to 1 month. Serve on anything and everything. Makes about 1 cup (8 oz.).

Reprinted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023).