The most important part of any Hainanese Chicken Rice dish is the chilli sauce that goes with it. The bottled chilli sauces just don’t work. Every single Malaysian dish has it’s own chilli condiment and the wrong chilli sauce just enhances the dish and the wrong one just ruins it.
This is a very simple recipe for the chilli sauce that goes well with Chicken Rice, Crispy Roast Pork or Char Siu.
Chicken Rice Chilli
- 8 red chillies roughly chop
- 3-5 small red Thai bird chillies if you want it spicier, roughly chop
- 4-6 cm ginger cut into small pieces
- 8 cloves of garlic
- 2 tsp Lime Juice optional
- 1 tbsp sugar
- 1 tsp salt
- Use a pestle and mortar to pound the chilies until you can't see the seeds, or you can use a blender but it doesn't taste the same as you can't pulverise the chilli enough. A vitamix might give you a better result than a blender or food processor.
- Then add the garlic and salt, pound until it turn into a paste then the ginger.
- Add salt and sugar to taste. Serve with some dark soya sauce with Chicken Rice.
- This will keep in a sealed bottle in the fridge for about a month and more if you add a film of oil on top.
Some people like to add some lime juice to this too but that depends on where you came from and what you are used to. Some coffee shops dilute theirs with chicken stock or fat and it is runnier consistency and some places add vinegar but I think this spoils the flavour of the fresh chilli taste.
You can make more of the recipe and keep it in a jar. This will keep in the fridge for about a months or ages in the freezer.