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.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.