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Chicken Rice Chilli Sauce

Hainanese Chicken Rice Chilli Sauce Recipe

Use finger-length red chillis (seeds removed) for the colour, and red chilli padi (seeds on) for the heat. Cut the ingredients to uniform small chunks to ensure even blending.


  • 5 finger-length red chilli de-seeded
  • 2 chilli padi (bird’s eye chili) no need to de-seed, for the heat; omit or adjust to taste
  • 8 cloves garlic peeled
  • 3 slices ginger
  • 2 tbsp chicken stock
  • 1-2 tsp chicken seasoning powder optional; handy when the chicken stock is not rich enough; to taste
  • 1/8 tsp salt to taste
  • 1/2 tbsp rice vinegar
  • 2 tsp sugar to taste
  • juice from 2 limes


In a food processor, blend everything to a smooth paste. Season to taste with sugar, salt or chicken seasoning powder, if needed. Keeps for about a week in the fridge.

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5 comments on “Chicken Rice Chilli Sauce”

  1. Woooahhhh, wonderful condiment esp for chicken rice. :) Last year, I did not cook chicken rice at home at all, so I did not even make this sauce for keeps. :(

  2. Can u freeze the chili sauce if u make a large quantity at one go?

  3. Can I substitute the lime with lemon?

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