Chicken Rice Chili – 鸡饭辣椒

Singaporeans love to add chili to everything, and one of the most well-loved sauces is the popular chicken rice chili sauce. This sauce here has a bit of tanginess, spice and aroma from the ginger and garlic used. To us, the use of chicken fats is the magic that brings all of these to a whole new different level of flavour!

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  • Servings: 1

  • Time: 10 min

  • Skill: Easy


  1. 80g fresh red chillies

  2. 20g chilli padis

  3. 40g ginger

  4. 6 cloves garlic

  5. 20ml fresh lime juice

  6. 20ml white vinegar

  7. 20ml chicken stock

  8. 1 tsp salt

  9. 1 tbsp sugar

  10. 2 tbsp rendered chicken oil

  11. 1 tbsp sesame oil


  1. Add all the ingredients to a blender except for the chicken oil and sesame oil

  2. Blend till you get a smoothie like consistency

  3. Transfer chili to bowl then mix in 2 tbsp chicken oil and 1 tbsp sesame oil with a spoon.

  4. Chili can be kept for 2 weeks in the fridge