How to make chili sauce for steamed chicken
Steamed chicken with rice is a very famous dish in Malaysia. This dish is normally called Hainanese chicken rice and it has to be served with a special chili sauce made especially for this dish. Chili used must be fresh and only red chilies are used to enhance the colouring of the sauce. The chili sauce can be prepared and kept in a bottle to be refrigerated and could be consumed when needed.
This chili sauce can also be used as a chili dip for other types of food if required.
Preparing the chilli
Use a quarter kg of fresh red chillies. Slit open chillies, remove seeds, and cut off the stem. Remove excess moisture after washing.
Peparing the ginger
Remove the skin of about 6 inches of young ginger and roughly chop into bite sizes.
Preparing the garlic
Remove skin of about two cloves of garlic. Roughly chop into bite sizes.
Blend with food processor
Place about half cup of water, chillies, ginger and garlic into blender and blend into a watery paste.
Cooking the chili sauce
Simmer the chili paste in a sauce pot and bring to a boil, add a pinch of salt to taste and a tea spoon full of sesame oil.
Cool the chili sauce and bottle to be refrigerated, to be used when needed.