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Asian Chili Sauce + Chicken Stock Sauteed Rice | Hainanese Chicken from Singapore & Malaysia

These last few posts you've heard me rant and rave about all the things so incredibly delicious about Hainanese Chicken Rice from Singapore. Tian Tian Singapore Chicken Rice stall at the Hawker Center in Tiong Bahru off Outram Road is quite famous. So it's no small feat as we try and replicate this famous classic. We worked on the master stock which is key!

All the conversion of collagen to gelatin is at the heart of this dish - and I just don't mean for soup. It's the base for the chicken, it's the base for the sauce and the base for the rice. So, key!

The rice when sauteed with shallots and garlic and all that chicken fat-laden stock is so flavorful, you'll cherish each bite and the sauce. Ooh & don't get me started on the sauce - it's refreshing and hot and tangy all at once and I dare you not heaping tablespoon after tablespoon on your chicken.

The weekend's coming y'all so what better time than to get some Hainanese Chicken Rice on the table!


For those who are just joining in on the fun, look for posts on the Master stock and the Hainanese Chicken Rice under the category Classics from the Asian Archipelago.



Recipe for:

Chilli & Garlic Sauce for Hainanese Chicken

Cook's Tip: Prepare the sauce before the Hainanese chicken. The sauce requires at least 1 hour for flavors to meld.

Shopping list:

1 cup Asian master stock


2 tbs sambal - chili-garlic sauce (bottled from the Asian market)

1 shallot

16 garlic cloves, peeled

Juice of 2 limes

2 qty 1-inch pieces fresh ginger root

3 tsp sugar

1 tsp salt

You will need a magic bullet or a food processor capable of making very fine pastes.

Preparation: Shallot: Peel and roughly chop the shallots and remove to a mall stainless steel (non-reactive metal) or Pyrex mixing bowl,

Ginger and garlic: chop the garlic, ginger, and place in the same bowl.

Limes: Squeeze the juice and place it in the bowl.


Empty all the ingredients (EXCEPT STOCK) including the chili paste, salt, and sugar to the bowl of the ‘Magic Bullet’ blender and process until a very fine paste has formed.

Empty to a serving bowl.

Measure 1 cup of the master stock and bring to a rolling boil in a small saucepan.

Carefully pour the stock over the chili paste. It will sputter as you pour.

Taste and adjust the salt and then set aside for at least 1 hour at room temperature before serving with the Chicken rice.

It will keep in the refrigerator for up to 1 week.


Rice for Hainanese Chicken Shopping list

2-1/2 cups raw, long-grain fragrant Thai Jasmine rice

5-1/2 cups Master stock

8 cloves garlic, peeled

5 shallots

1-1/2 tsp salt

¼ cup vegetable oil


Shallots: Peel, trim ends, and finely chop.

Garlic: Crush and finely chop.

Master stock: In a saucepan, bring to a rolling boil.


In a heavy bottom pot, heat the oil until very hot on medium-high heat.

Add the garlic and as soon as it is fragrant, add the chopped shallots and 1 tsp salt. Sauté the shallots for approx 5 minutes or so until the shallots are soft and translucent.

Add the rice and sauté until the rice is glossy and well coated – approx. another 3-4 minutes or so. Stir constantly so no rice sticks to the bottom.

Add the simmering stock (step back so you don’t get burnt with splatter!) and stir to combine.

Taste the stock so it has enough salt to season the rice.

Cover the pan with a tight-fitting lid and cook for approx. 15 minutes. Stir once during this period.

Check the rice for doneness and if nearly cooked, turn off the heat.

Fluff with a fork and cover with a tight-fitting lid allowing the rice to rest for 10 minutes.

Serve with Hainanese chicken and sauce.



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