Many would agree that when eating Hainanese chicken rice, their chilli is one of the most important aspects of what makes a good plate of chicken rice. While usually I prefer to have mine only with chicken rice dark soya sauce, Roland loves to drench his rice with lotsa chilli and he likes his chilli really really spicy. I also like adding ginger sauce to the chicken because it just helps to remove the greasiness of the chicken and gives a lot of 'freshness' to the entire dish.
Scroll down to see the list of ingredients we used or go to http://spicenpans.com/chicken-rice-chilli-ginger/ for your easy reference.
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Ingredients:
Ginger sauce
—-
60g of ginger - chopped finely (can increase to 90g for more ginger bits)
130ml of chicken stock
1 teaspoon of sugar
2 teaspoons of sesame oil
1 teaspoon of concentrated chicken stock
Chilli sauce
—-
10 pieces of chilli - remove seeds and cut into 1cm size
12 pieces of bird’s eye chilli (can reduce or add more depending on how spicy you like)
1 cup of chicken stock
2 bulbs of garlic
50g of ginger
Juice from 15 calamansi
3 teaspoons of sugar
1 teaspoon of salt
