In this week’s What’s Cooking Series, I made some real mean Hainanese Chicken Rice. Something I rarely cook since it takes a bit of work compared to the usual stir fry. For a more restaurant-feel experience, whip up these easy dipping sauces to pair with your Hainanese Chicken Rice. It will seem like you have been slaving for hours 😉
For the Sweet Soy Sauce (yields 1 cup)
1/2 cup regular soy sauce
5 tbsp of brown sugar
In a small saucepan over medium heat, dissolve the brown sugar in half a cup of soy sauce. Bring to a boil and let the sugar caramelize. This will take about 7 minutes until you have a slightly thicker consistency. Once cooled it will turn into this salty-sweet syrup that can be paired with Hainanese Chicken or different kinds of satay.
For the Ginger Sauce(yields 1 1/2 cup)
1 cup grated ginger
2 cloves grated garlic
2-3 drops of sesame oil
1 1/2 cup canola oil
Simply take some ginger, peel off the bark and use a cheese or vegetable grater to produce about a cup, add 2 cloves of garlic, also grated. In a small saucepan over medium fire, heat some canola oil, add the ginger and the garlic. Do not allow the aromatics to brown, turn the heat low, simmer for 2 minutes and store in a bottle. This will keep for about 3 weeks and can also be used for stir-fries or ginger substitute.
For the Chilli Sauce
10 red hot siling labuyo or Bird’s Eye chilli peppers
2 cloves garlic
2 tbsp calamansi or lime juice
3-4 tbsp stock from the chicken (can be substituted with bullion stock)
pinch of salt
All you need for this is a trusty blender. Simply put all the ingredients in a blender or food processor, zap it a couple of time until everything is blended together and forms a sauce. If you want it oily like me, cook the chilli sauce in some canola oil until brown. Be warned that this is not for the faint of heart or for the house without an exhaust. Chilli fume is a killer!