This chili sauce is an accompaniment to both Hainanese Chicken Rice and Hot Pot or also known as Steamboat in Malaysia. It is best consumed on the day it is made, or the day after.
How To Make Chili Sauce (For Hainanese Chicken Rice)
Ingredients
10 to 12 (180 grams) Fresh Red Chilies, seeded, chopped
5 to 6 (8 grams) Bird’s Eye Chilies
3 Cloves Garlic
5 Slices (12 grams) Ginger
2 tsp Sugar
4 Tbsp White Rice Vinegar
1 Tbsp Chicken Stock
1 tsp Sea Salt
Method
Combine all the ingredients in a blender and process until you have a fine paste. Refrigerate until ready to use.
