Hainanese Chicken Rice Sauces (3-Sauce Trio) | CookOS

Hainanese Chicken Rice Sauces

Name: Hainanese Chicken Rice Sauces (3-Sauce Trio)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1/4 cup neutral oil; 10 cloves garlic, minced; 1 red chili, thinly sliced; 1 green chili, thinly sliced; 1/2 cup light soy sauce; 1 cup spring onions, thinly sliced; 2 tbsp ginger, minced; 1/2 tsp salt; 1/2 cup neutral oil, for heating; 1 tsp sesame oil; 3 cloves garlic, minced; 2 tbsp sriracha; 1 tbsp granulated sugar; 1 lime, juiced; 1/4 cup warm chicken broth

A trio of complementary sauces—fried garlic soy, ginger scallion oil, and tangy sriracha—that are essential for authentic Hainanese chicken rice. Each sauce brings distinct umami, aromatic, and spicy notes that transform the dish.

🌍Asian 🏷️Hainanese chicken rice 🏷️Dipping sauce 🏷️Ginger scallion sauce 🏷️Chili sauce Soy sauce

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

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Ingredients

1/4 cup neutral oil
10 cloves garlic, minced
1 red chili, thinly sliced
1 green chili, thinly sliced
1/2 cup light soy sauce
1 cup spring onions, thinly sliced
2 tbsp ginger, minced
1/2 tsp salt
1/2 cup neutral oil, for heating
1 tsp sesame oil
3 cloves garlic, minced
2 tbsp sriracha
1 tbsp granulated sugar
1 lime, juiced
1/4 cup warm chicken broth

15 Ingredients

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Instructions

1
For the fried garlic soy sauce, heat 1/4 cup of neutral oil in a small pan. Add 10 cloves of minced garlic and fry until golden brown.
2
Pour the fried garlic and hot oil into a bowl. Add the sliced red and green chilis, then pour in the light soy sauce and stir.
3
For the ginger scallion oil, combine sliced spring onions, 2 tbsp minced ginger, and salt in a heatproof bowl.
4
Heat 1/2 cup of neutral oil in a pan until shimmering. Carefully pour the hot oil over the spring onion and ginger mixture.
5
Add a dash of sesame oil and stir to combine.
6
For the tangy chili sauce, combine 3 cloves of minced garlic, sriracha, and sugar in a bowl.
7
Squeeze in the juice of one lime.
8
Add warm chicken broth and stir until the sugar is fully dissolved.
9
Serve the three sauces with poached chicken and rice.

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Tips & Notes

Pro tips

Mince garlic finely and watch closely while frying—garlic burns quickly and turns bitter. Stop when golden, then immediately remove from heat and transfer to a bowl.
For maximum aroma in the ginger scallion oil, use freshly minced ginger and slice spring onions just before assembly; the fresher the better.
Heat the oil until it just begins to shimmer before pouring over the ginger and scallions—this tempering technique releases their essential oils without cooking them into mush.
Toast the sesame oil separately if desired and drizzle at the end of the ginger scallion sauce for deeper nutty notes, or skip it if you prefer a cleaner flavor.

Substitutions

Light soy sauce → dark soy sauce (less salty, deeper color; adjust salt to taste)
Neutral oil → peanut oil or vegetable oil (neutral oils are interchangeable)
Spring onions → white parts of scallions or chives (slightly milder flavor)
Fresh red and green chilies → sriracha or chili flakes (skip the sriracha chili sauce if using flakes in place of fresh chilies)

Storage & make-ahead

Store each sauce separately in airtight containers; refrigerate for up to 1 week. Reheat gently or serve at room temperature. The ginger scallion oil is best used fresh within 2-3 days for optimal aroma.

Common Questions

Can I make these sauces ahead of time?

Yes. The fried garlic soy sauce keeps for up to 1 week refrigerated. Ginger scallion oil is best fresh but lasts 3-4 days. The sriracha chili sauce stays fresh for 2 weeks in an airtight container.

What's the difference between these sauces?

Fried garlic soy is savory and aromatic with crispy garlic bits; ginger scallion oil is herbaceous and fragrant; sriracha chili adds heat and tang. Use all three or choose based on preference.

Can I substitute the sriracha?

Yes. Use sambal oelek, chili paste, or fresh red chilies blended with oil and salt for a similar spicy profile.

Should the oil be hot when pouring over garlic and scallions?

Yes, for the ginger scallion sauce, heat the oil until shimmering to release the aromatics, then pour over the raw ginger and scallions to slightly wilt them.