Today we're making Hainanese Chicken Rice, a Singaporean hawker favourite. This one-pan version is so easy so you have no excuses (and less dishes to wash). Of course you have to have this with the classic chilli sauce, a dump-everything-in-the-blender recipe.

Chicken rice is a classic Singaporean dish, and this is such a simple rendition that doesn’t lose all the familiar hawker flavours.

4:57 - The Chilli Sauce Recipe

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Ingredients:
Good for 2 pax

- 300 grams or 2 bone-in Chicken Thighs
- 1 tsp Sesame Oil
- 1 tsp Salt
- 1 tsp Pepper

- Chicken Rice
- 1 cup Uncooked Rice
- 1 cup Chicken Stock (I used instant stock)
- 1 tsp Sesame Oil
- 1 tbsp Chicken Fat or chicken skin
- 1 Onion or 2 shallots
- 3-4 cloves of Garlic and 1 inch Ginger, basically similar quantities, blended into a paste with 1 tbsp of Water
- Pandan Leaves or Screwpine leaves (optional)

- Chilli Sauce (makes 2 cups)
- 10 Red Chilies
- 10 Birds Eye Chilies
- 3 inches or 50g of Ginger
- 10 cloves Garlic
- 1 tsp Salt
- 1 tbsp Sugar
- 4 tbsps or 50 ml of Lime Juice
- 1 tbsp Vinegar
- 1 cup Chicken Broth

- Chilli sauce for a one-time meal (why tho)
- 3 red chillies
- 3 birds eye chillies
- 10 g Ginger
- 2 cloves Garlic
- 4-5 tbsps Chicken stock
- Pinch of salt
- 1 tsp sugar
- 2 tsps lime juice
- Splash of vinegar

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