Many would agree that when eating Hainanese chicken rice, their chilli is one of the most important aspects of what makes a good plate of chicken rice. While usually I prefer to have mine only with chicken rice dark soya sauce, Roland loves to drench his rice with lotsa chilli and he likes his chilli really really spicy. I also like adding ginger sauce to the chicken because it just helps to remove the greasiness of the chicken and gives a lot of 'freshness' to the entire dish. Scroll down to see the list of ingredients we used or go to http://spicenpans.com/chicken-rice-chilli-ginger/ for your easy reference. Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.Please subscribe to stay tuned to our home cooking videos.Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comChat with us!
[email protected]Thanks for watching!See you soon.xoxoJamieon behalf of Spice N' PansIngredients:Ginger sauce-60g of ginger - chopped finely (can increase to 90g for more ginger bits)130ml of chicken stock1 teaspoon of sugar2 teaspoons of sesame oil 1 teaspoon of concentrated chicken stockChilli sauce-10 pieces of chilli - remove seeds and cut into 1cm size 12 pieces of birds eye chilli (can reduce or add more depending on how spicy you like)1 cup of chicken stock2 bulbs of garlic 50g of gingerJuice from 15 calamansi 3 teaspoons of sugar1 teaspoon of salt