All three of these flavorful sauces can be used to enhance dishes such as the famous Singapore Chicken Rice or your favorite stir-fry.
Chicken Rice is considered a national dish of both Singapore and Malaysia. Prior to becoming an independent country in 1965, Singapore was a part of Malaysia. Since this dish has been around for generations (originally brought over from Chinese immigrants) it makes sense that both countries lay claim to Chicken Rice.
Chicken is poached along with herbs such as ginger and spring onion, so the flavor is very delicate. Most of us like to kick up the flavor and that’s where the chili sauce comes in. You need two types of sauces to get the most out of your Chicken Rice:
- Chili sauce
- Soy-based dipping sauce
Fresh ingredients including ginger, garlic, lime, and red chilies make the best chili sauce.
Simply mix together all of these ingredients in a food processor or blender, just like you would do with a salsa. A fresh chili sauce will keep in the refrigerator for up to 1 week.
A soy-based dipping sauce is also an absolute must for Chicken Rice. This sauce is super easy with just three ingredients:
- Soy Sauce
- Sesame oil
- Reserved chicken broth
If you don’t have the time or desire to make fresh chili sauce, I’ve also included a no-peel, no-chop, no-kitchen-gadget required recipe below. All of these Asian sauces can be served with a variety of dishes — be creative!
Singapore Chili Sauce
This is a fairly traditional chili sauce used in Asia to enhance dishes such as Chicken Rice.
- 5 fresh red chilis seeds removed (size of a finger)
- 3 cloves garlic peeled
- ½ inch section of ginger peeled
- ¼ tsp salt
- 2 tbsp lime juice
- 4 tbsp chicken stock
Place all ingredients in a food processor and puree.
This is a fairly traditional chili sauce used in Asia to enhance dishes such as Chicken Rice. You can keep this in the refrigerator for up to 1 week.
No Peel or Chop Chili Sauce
This is an easy chili sauce that doesn’t require peeling, chopping or a food processor. You can use this sauce to enhance Singapore Chicken Rice or your favorite stir-fry noodle dish.
- 4 tablespoons sriracha chili sauce
- 1 tablespoons lime juice
- 2 tablespoons reserved chicken broth
- 2 teaspoons ginger paste
- 2 teaspoons sugar
Mix all ingredients together until well blended.
You can refrigerate this chili sauce for up to a week.
Chicken Rice Soy Dipping Sauce
This soy-based dipping sauce that will take you less than a minute to prepare and is a perfect compliment to Singapore Chicken Rice.
- 3 tbsp soy sauce you can use tamari or liquid aminos for gluten-free version
- 2 tbsp reserved chicken broth
- 1 tsp sesame oil
Whisk all ingredients together.