About this component
The bright red-orange chili-garlic-ginger sauce, sharpened with lime, that is inseparable from Hainanese chicken rice. Many say the sauce, not the chicken, is the soul of the dish.
Component facts
- Yield
- About 1 cup (240 ml)
- Prep
- 15 minutes
- Heat
- Medium–Hot
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 8 red chiles
- 4 cloves garlic
- 1 in (2.5 cm) ginger
- 2 tbsp (30 ml) lime juice
- 2–3 tbsp (30–45 ml) chicken stock (from the rice)
- 1 tsp (4 g) sugar
- Salt to taste
Method
- Blend chiles, garlic and ginger to a smooth paste.
- Loosen with warm chicken stock and lime juice.
- Season with sugar and salt to a tangy, spicy sauce.
- Serve fresh alongside the chicken and rice.
Notes from the book
- Balancing
- Hot, garlicky and sharply sour; the stock rounds and enriches it.
- Substitutions
- Water for stock in a vegetarian context (thinner flavor).
- Storage and food safety
- Best fresh; refrigerate up to 4 days (contains stock).
Pairs with in this book
The Complete Edition
Chicken Rice Chili Sauce sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Singapore chapter it belongs to.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now