Hainanese Chicken Rice Sauces
A trio of essential sauces to elevate Hainanese chicken rice: a fragrant fried garlic soy sauce, a classic ginger scallion oil, and a tangy sriracha chili sauce.
A trio of essential sauces to elevate Hainanese chicken rice: a fragrant fried garlic soy sauce, a classic ginger scallion oil, and a tangy sriracha chili sauce.
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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.
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