Prep the aromatics
Roughly chop the Dried Bay Leaf, Star Anise, and Cinnamon Stick into smaller pieces so they release their flavour more easily. Leave the Green Cardamom Pods, Fennel Seeds, Sichuan Peppercorns, and Cloves whole. Cut the Green Onion Stem into 15 cm / 6 in lengths if it is not already, and slice the Ginger into pieces about 3 mm / 0.1 in thick.
Soak the spices
Put the chopped bay leaf, star anise, cinnamon stick, cardamom pods, fennel seeds, Sichuan peppercorns, and cloves into a bowl. Pour in the Water, give everything a stir, and leave it to soak for 30 minutes. The spices should soften slightly and the water will start taking on their aroma.
Start the oil infusion
Tip the soaked spice mixture, soaking liquid and all, into a small saucepan. Add the green onion stems, ginger slices, and the Vegetable Oil. Set the pan over medium-low heat and bring it up slowly until you see small, steady bubbles around the edges, like gentle fizzy soda rather than a hard fry.
Mix the chilli base
While the oil infuses, place the Chilli Flakes, Smoked Paprika, Light Soy Sauce, Chinese Black Vinegar, Caster Sugar, Cooking Salt, Chicken Stock Powder, and White Sesame Seeds in a heatproof metal bowl. Stir them together so the seasonings are evenly distributed and ready for the hot oil.
Gently infuse until golden
Keep the saucepan at a gentle simmer for 25 to 30 minutes, adjusting the heat as needed so the oil stays lively but never aggressively bubbling. Cook until the green onion stems are deep golden to dark gold and the oil smells richly spiced. Nothing in the pan should look burnt or smell harsh.
Strain over the chillies
Set the bowl of chilli mixture in a stable spot. Carefully strain the hot infused oil directly over it, leaving the whole spices, green onion, and ginger behind in the strainer. Stir thoroughly so the hot oil blooms the chilli flakes, lightly toasts the sesame seeds, and dissolves the soy, vinegar, sugar, salt, and stock powder into a cohesive mixture.
Add the crunchy bits
Let the chilli mixture sit and cool slightly for 30 minutes. Then stir in the Crispy Fried Garlic and Crispy Fried Shallots until they are evenly distributed throughout the oil and chilli solids.
Jar and chill
Leave the chilli crisp until completely cool, then spoon it into a clean jar or container. Refrigerate for 24 hours before using so the flavours can settle, round out, and deepen.
