How can anyone eat Hainanese Chicken Rice without the Gingery Chilli Sauce?!! You are missing one of the essences of eating Chicken Rice. The most important part of a successful and delicious chicken rice meal, is not on the chicken or the rice, but the chili sauce. The chili sauce has a fresh taste of ginger, chili, garlic and calamansi juice which gives a flavorful “kick”to the meal. I am very particular about the ingredients used - ginger : it has to be young ginger, ginger which are like my age will not do. Chillies have to be fresh red and a few fresh red Chilly padi. Calamansi juice is a must but sometimes, like the hokkien saying goes - Boh hu hae pun ho - if fish is not available, shrimp will do, then lime juice will be ok. The proportion of ingredients do not have to be specific - if you like it more gingery, use more ginger and likewise.
Fresh red chillies
Fresh red chilly padi
Calamansi juice/lime juice
Salt and sugar to taste
Seed the fresh red chillies.
Remove the skin off the young ginger and garlic.
Put all the ingredients except the calamansi/lime juice, in the food processor and process until it becomes a paste.
Remove into a microwave-safe bowl and microwave on high for 1 minute.
Add in salt and sugar and let it cool, then add in calamansi/lime juice.
Pour into a sterilized jar/bottle and keep in the fridge.
Before serving, a little rendered chicken fat and sesame oil can be added.