Chicken Rice Chili

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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Ingredients

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80g fresh red chillies
20g chilli padis
40g ginger
6cloves garlic
20ml fresh lime juice
20ml white vinegar
20ml chicken stock
1tsp salt
1tbsp sugar
2tbsp rendered chicken oil
1tbsp sesame oil

Directions

1.

Add all the ingredients to a blender except for the chicken oil and sesame oil
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2.

Blend till you get a smoothie like consistency
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3.

Transfer chili to bowl then mix in 2 tbsp chicken oil and 1 tbsp sesame oil with a spoon.
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4.

Chili can be kept for 2 weeks in the fridge
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5.

Add all the ingredients to a blender except for the chicken oil and sesame oil
Mark as complete
6.

Blend till you get a smoothie like consistency
Mark as complete
7.

Transfer chili to bowl then mix in 2 tbsp chicken oil and 1 tbsp sesame oil with a spoon.
Mark as complete
8.

Chili can be kept for 2 weeks in the fridge
Mark as complete

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