Chicken Rice Chilli Sauce Recipe

This is the supplement post to my Hainanese Chicken Rice recipe, detailing how to make its accompanying sauces from scratch.

This popular hawker dish varies from country to country in Southeast Asia, but the style I’m sharing here comes from Singapore. Even so, chicken rice vendors in Singapore also have variations in their sauces, many of them very delicious. But ultimately, I’ll just share here the taste profile of the sauce combination that my family prefers.

Chicken Rice Chilli Sauce Recipe

I’ll talk about the dark soya sauce first. For some reason, in Singapore, they’re often served slightly sweeter and thicker than what you can buy from your Asian grocer. And I don’t think it’s the same sauce as kicap manis (Malay: dark caramel sauce). When I do find the brand or bottle that the hawkers use, I’ll share it with you. In the meantime, you can easily recreate this sweetish dark sauce by cooking it briefly with rock sugar.

Chicken Rice Chilli Sauce RecipeSesame oil, white vinegar Fresh red chillies, lime, garlic, ginger

Next comes the other two sauces. Hainanese Chicken Rice in Singapore is often served with a tangy chilli sauce that’s topped with a zingy bleb of ginger sauce. It goes very well with both the fragrant rice and the poached chicken. My personal preference would be to add quite a bit of the dark soya sauce into the sauce plate of chilli-ginger sauce, and then mix that into my rice.

With regards to the fresh red chillies, I generally find if I only use large red chillies, the sauce won’t be spicy enough. So to balance the heat levels, for every large red chilli I use in my recipe, I pair it up with a smaller (but spicier) birdseye red chilli.

One thing I’d like to point out, please don’t substitute lime with lemon. It won’t be the same.

Chicken Rice Chilli Sauce Recipe

The rest is just a matter of blending the ingredients and then adding seasonings, oil and stock. Making these sauces from scratch gives full authenticity to the recipe. Feel free to leave feedback on what you think about these sauces!

Chicken Rice Chilli Sauce

Grind in chopper till very, very fine:
70g fresh red chillies
40g ginger
15g garlic

Remove to a big bowl, add & mix well:
1tbsp sesame oil
1tsp salt
1/2tsp sugar
20ml fresh lime juice
15ml white vinegar

Add in gradually till you get desired consistency:
Chicken stock (you can use poaching stock)

Can be kept in fridge for up to a week

Ginger Sauce

Grind in chopper till very, very fine:
50g ginger

Remove to a bowl, add & mix well:
1/4 tsp salt
2 tsp garlic oil

Add in gradually till desired consistency:
10-15ml chicken stock (you can use the poaching stock)

Can be kept in fridge for 2-3days

- to make garlic oil, heat up 30ml of peanut oil in a saucepan, add 2-3 cloves of garlic (smashed) and fry till fragrant. Alternatively, just substitute with sesame oil.

Sweet Black Soya Sauce

Boil in saucepan till completely melted & viscous:
40g rock sugar 60ml water

Add & continue to cook till it thickens:
100ml dark soya sauce

Remove & leave till completely cooled before bottling. Can be kept for 6 months.

The actual the Hainanese Chicken Rice recipe is here.
And for more comforting home recipes, check out my Recipe Index