Chicken Rice Chilli Sauce
Filed Under: 15-minute Recipes Condiments, Dips & Sauces No-Cook Recipes Popular Recipes Recipes Singapore & Malaysia Recipes Singapore hawker recipes
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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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. :(
Can u freeze the chili sauce if u make a large quantity at one go?
sorry, I have not tried freezing this chilli before as we use it up within a week. If you do freeze it, let me know how it goes :)
Can I substitute the lime with lemon?
although the aroma is slightly different, you can substitute lime with lemon juice.