Hainanese chili garlic sauce:
In a food processor, chop 2 fresno peppers, 1 Thai chili, 2 cloves garlic, and a 1 inch piece of ginger until it comes together in a paste. Stir in 2-3 tablespoons of chicken stock, 1 tablespoon lime juice, and 1/2 teaspoon of sugar. Add salt to taste.
When chicken rice is done well, you almost don’t need the chicken! Mike pretty much just eats giant bowls of the rice with no chicken at all, that’s how good it is. I hope you give this recipe a try, it’s the perfect comfort food for chilly fall days.
What to serve with Hainanese chicken rice
Traditionally it’s served with the poaching broth the chicken was cooked in, as well as chili sauce, scallion-ginger sauce (I kept it simple here with a scallion only sauce), and dark soy sauce. If you’re in Singapore, they’ll probably give you a couple pieces of cucumber, and a sprig of cilantro on top.
