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Chicken Rice Ginger Sauce

Chicken Rice Ginger Sauce

You can adjust the consistency and texture of the sauce to your liking. For example, for a more watery and finer sauce, add more chicken broth and blend a bit more. For a chunkier version, don’t over-blend.


  • 50 grams peeled ginger for best results, use young ginger 
  • 3 shallots peeled; optional
  • 1 tbsp good-quality sesame oil
  • 1 tbsp peanut oil or chicken oil*
  • 2 tbsp chicken stock
  • 1-2 tsp chicken seasoning powder optional; use if the chicken stock is not rich enough; to taste
  • 2 tsp sugar to taste
  • 1/8 tsp salt to taste

* Add 50 grams of chicken skin and fats, patted dry with kitchen towel, to a dry wok. Slowly heat up the wok and cook until the chicken oil is rendered.


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

Noob Cook Tip

Which ginger to use? You may use either young ginger (recommended) which is milder and lighter in colour, or old ginger which is spicier (hence need a bit more sugar to balance the sharpness) and makes a more yellowish sauce. You can also use a a mixture of both, according to preference and availability.

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5 comments on “Chicken Rice Ginger Sauce”

  1. Not all hawker stalls serve ginger sauce leh…
    I like the consistency of your ginger sauce.

  2. This is my favourite part of hainanese chicken rice!

  3. How long can the ginger sauce be kept for? Must it be refrigerated? Thanks!

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