3 Delectable Sauces for Hainanese Chicken Rice /Chicken Rice/Sauces for Hainanese Chicken Rice

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless breast reduces fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, and tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is often more affordable.

Cut fresh red chilies into smaller pieces.

Chop garlic into rough pieces.

Cut young ginger into rough pieces.

Measure 3 teaspoons of sugar and adjust according to taste.

Add Chinese rice vinegar (or substitute with white vinegar, apple cider vinegar, lemon, or calamansi juice).

Measure 2 tablespoons of light soy sauce and 0.5 teaspoon of salt.

Use chicken stock or the stock from cooking the chicken.

Blend red chilies, garlic, young ginger, sugar, vinegar, light soy sauce, salt, and chicken stock together until smooth for the chili sauce.

Cut 3 stalks of spring onions into small pieces.

Grate 60 g of ginger.

Add 1 tablespoon of sesame seeds and 1 tablespoon of sesame seed oil to the spring onions and ginger.

Heat 70 mL of cooking oil until smoking hot and pour it over the spring onion and ginger mixture to release aroma.

Mix thoroughly to combine ingredients for the ginger spring onion sauce.

Minced garlic into even pieces for the dark sweet sauce.

Heat 70 mL of cooking oil and add minced garlic to brown it until golden brown.

Pour in ketchup (sweet dark sauce) and cook until bubbling for the dark sweet sauce.

Equipment Needed