Chicken Rice Chilli
The ultimate condiment to go with Hainanese Chicken Rice and other roast meats. In Malaysia and Singapore, this is what we serve instead of the more Cantonese Spring Onion oil.
Servings 4 people
Calories 20kcal
Ingredients
- 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 garlic
- 2 tsp Lime Juice optional
- 1 tbsp sugar
- 1 tsp salt
Instructions
- 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 or powerful blender might give you a better result than a regular blender or food processor.
- Then add the garlic and salt, pound until it turns 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.
Notes
This is really quick to make if you have a Nutri Bullet type blender. I tend to now make this when I want a quick chilli sauce to go with my meal. Takes just a few minutes.