Chili Garlic Sauce and Ginger Scallion Oil for Hainanese Chicken
These sauces are super easy to make. For the chili garlic sauce, it's really just all the ingredients tossed into a blender - basically fool-proof if you ask me! As for the ginger scallion oil, this one required a bit more chopping - but still fairly easy to do!
Ingredients
Chili Garlic Sauce:
- 3 long red chilies
- 1 deseeded birds eye chili (this is more or less where the heat comes from)
- ½ lime (juiced)
- 6 cloves garlic
- 1 knob ginger (equal parts to the garlic)
- 1 tbsp sugar
- 1 tsp salt
- 3 tbsp chicken broth
Ginger Scallion Oil:
- 2 knobs ginger
- 1 scallion (2:3 ratio to the ginger)
- 1 tsp salt
- 3 tbsp hot oil
Instructions
Chili Garlic Sauce
- Throw in all these ingredients into a blender or food processor and blend until smooth!
Ginger Scallion Oil
- Finely chop ginger and scallions. I usually use more ginger than scallions about a 3:2 ratio
- Season with salt
- Heat up hot oil in a pan then pour over ginger and scallion mixture.
- Mix and serve!
Notes
Chicken broth for Chili Garlic Sauce: I added 3 tbsp of the chicken broth made from my Hainanese chicken rice recipe (linked at the top of this post). But if you decide to just make this sauce, any other chicken broth will do. Hot oil for Ginger Scallion Oil: I used the rendered chicken fat from my Hainanese chicken rice dish that I made simultaneously). If you did not make this rice dish, I would recommend using peanut oil. Note: You can adjust the level of heat by adding more or less chicken broth.