Monday, December 28, 2009

Ginger And Garlic Sauce

2009 is ending in three days time and i have made a promise of a good thing and i better keep my promise.  A promise is a promise and whether it is a good thing to others or not, it is a good thing to me, not in the healthy sense(i am not going into this subject about saturated fat - Eat you Die, you do not eat you die, so????) but good in the sense that it aids my cooking when time is the essence.  I love this sauce, a bottle of it is in the fridge, ready for Hainanese Chicken Rice and whatever dishes that have ginger and garlic in the recipe.  A tablespoon is surfficed for 3 cups of rice and 1 teaspoon will do for Steaming a piece of fish - 1/2 lb steak or fillet.

For Rendered Chicken Fat,  the fat on the chicken has to be accumulated and frozen everytime you cut up a whole chicken.  As soon as you have a sandwich bag full of chicken fat, it is time to render.  Put them in large corningware with a lid and microwave on high until the fat has rendered.


1 1/2 cups Rendered Chicken Fat
4 ozs/113 g ginger - peeled
5 ozs/150 gm garlic - peeled
6 tsp salt
6 tsp Knorrs Chicken Broth Mix/chicken granules/cubes


Using the food processor, process the ginger and garlic into a paste.

Pour into a large bowl which is microwave-safe, add in the rendered chicken fat and microwave on high for 3 minutes, one minute at a time and stir.

Add in salt and Knorrs Chicken Broth Mix.

Cool before bottling and keep in the fridge.



Ravenous Couple said...

this looks like a great condiment to always have around!

liya said...

I LOVE this sauce!! Thanks for the recipe. Its a MUST when I have chicken rice.

Happy New Year!

Julian Si said...

HAPPY NEW YEAR from Abu Dhabi ... My wife has followed one or five :-) of your recipes over the previous 1/2 year we have been here, and I have enjoyed each and every meal!

Cheers :-)

Lizzie Slothouber said...

Have I told you how much I love your site? haiyah... I remember finding you when I was desperate for the CHEE CHEONG FUN recipe... lols.. thank you for still continuing on ... RENDERING CHICKEN FAT .. OMG gotta love ya!!

Have a delicious New Year!!!

Lizzie Slothouber from Perth, Western Australia

note: before? From Petaling Jaya ... lols ...

Rebecca said...

Lily, it is indeed a good recipe as it tasted so good. I have not tasted chicken rice with ginger sauce for ages as Penang chicken rice sellers don't supply it only in Ipoh. Thank you so much. Happy New Year and happy cooking.

shaz said...

Wow, never knew this sauce was made from chicken fat. Heh..never mind, will still eat :) Sounds nice and simple to make too. Best wishes for the New Year Lily!

Anonymous said...

Hi Lily, I've always enjoyed reading your blog and your recipes have turned out great for me, thank you so much for sharing!

On this sauce, how long do they keep in the refrigerator?


Unknown said...


it can be kept for 2 - 3 months with no problem unless you double dipped

Unknown said...

julian si

happy new year to you and family.

Unknown said...

liya and rebecca

happy new year to you family too

Unknown said...


long time no see, happy new year to you and family too

Unknown said...

Lizzie Slothouber

happy new year to you and family.

so did you manage to make chee cheong fun?

Ah Sin said...

Hi Lily, can I ask how to make the rendered chicken fat?

Unknown said...

ah sin

as i have mentioned in my text - Put them in large corningware with a lid and microwave on high untithe fat has rendered. Depemding on the amount of fat, stirring the fat after every intervals.

you can render in a wok or pot over the stovetop but you would have to stir as the fat renders.

LuvUSA said...

Hihi, love ur recipes!!

May I ask if i can't get chicken fat, can u advise for any substitude?

Unknown said...


just use cooking oil, it will be fine although some flavor and color will be sacrificed

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