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The Best Sauces For Hainanese Chicken Rice

4.0

5 Fresh Red Chillies, roughly chopped

1 Bird’s Eye Chillies (adjust to spice tolerance)

50 g or 2-inch Ginger, peeled and roughly chopped

50 g or 10 cloves Garlic

½ tsp Salt, or to taste

1 tbsp Sugar, or to taste

2 tbsp Lime Juice

1 tbsp Vinegar

1 cup Chicken Stock

4 tbsp Dark Soy Sauce or Kicap Manis

50 g or 2-inch Ginger, peeled and roughly chopped

1 clove Garlic (optional), peeled

½ cup unsalted Chicken Stock

2 tsp Sesame Oil

1 tsp Sugar, or to taste

½ tsp Salt, to taste

50 g or 2-inch Ginger, finely minced or grated

50 g or 4-5 stalks Scallions/Spring Onions/Green Onions, roots removed and finely chopped

½ cup Neutral Oil (like vegetable or canola)

1 tsp Sesame Oil

½ tsp Salt, or to taste

Add all the ingredients to a blender.
Blend into a smooth paste.
Taste-test and adjust salt, sugar, or lime juice to taste.
Serve straight from the bottle as a dipping sauce or drizzle.
Add all ingredients to a blender or food processor.
Pulse until a rough paste forms. Do not over-blend.
Adjust seasoning as needed.
Place ginger and scallions in a heatproof bowl.
Heat neutral oil until shimmering and carefully pour it over the ginger and scallions.
Stir to combine, then add sesame oil and salt to taste.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineAsian

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 39 weeks ago

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