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.
Click here to see our step-by-step video showing you how we made these yummy sauces. You can also scroll down to see the list of ingredients we used.
If you like to cook Hainanese Chicken Rice, click here for the full recipe video.
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on behalf of Spice N’ Pans
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
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