Hainanese Chicken Rice Sauces

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.

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.

For the ginger scallion oil, combine sliced spring onions, 2 tbsp minced ginger, and salt in a heatproof bowl.

Heat 1/2 cup of neutral oil in a pan until shimmering. Carefully pour the hot oil over the spring onion and ginger mixture.

Add a dash of sesame oil and stir to combine.

For the tangy chili sauce, combine 3 cloves of minced garlic, sriracha, and sugar in a bowl.

Squeeze in the juice of one lime.

Add warm chicken broth and stir until the sugar is fully dissolved.

Serve the three sauces with poached chicken and rice.