Chicken rice, chilli sauce & ginger sauce

This is a follow-up post to my roast pork belly recipe which explains how I made the chicken rice and sauces I had with the meat (usually eaten with chicken, but great with pork as well). The recipe for the chilli sauce makes plenty leftover to use on top of other meats, or can be mixed in with stir fries as well. The sauces recipes come from this website, and the rice from this website, with some adjustments.

Chicken rice

2 cups basmati rice, washed
2 1/4 cups chicken broth (or 1/2 cube chicken stock dissolved in water)
2 tbsp butter
1 tbsp vegetable oil
4 cloves garlic, chopped
1 inch garlic, sliced
1/2 tsp sesame oil
1/2 tsp salt (leave out if chicken broth is salted)

  1. Heat the oil and butter in a pot on medium high heat.
  2. When hot, fry the garlic and ginger until aromatic. Add in sesame oil.
  3. Add in the rice and stir to coat the rice in the fragrant oil, then add the chicken broth and salt if using.
  4. Put the lid on and bring to a boil, then turn heat to low and cook for 10-15 minutes. To check if the rice is cooked through, take a spoonful of rice out right to the bottom of the pan and check for consistency and moistness. Cook for a further few minutes to dry it out if required.
  5. Take the pot off the heat and let cool with lid on for 5-10 minutes. This brings the rice grains together and off the bottom of the pan, ensuring none of it sticks to the bottom when you scoop it out.

 

Chilli sauce

70g fresh red chillies
2 to 3 bird’s eye chillies
40g ginger
15g garlic
1/2 tbsp sesame oil
1/2 tsp salt
1/2 tsp sugar
20ml fresh lime juice
Chicken stock (leftover from the chicken rice)

  1. Grind the chillies, ginger and garlic in a food processor until fine.
  2. Mix in the sesame oil, salt, sugar and lime juice to taste. Add more sugar or lime juice depending on how piquant you like it.
  3. Mix in some chicken stock a tablespoon at a time until you reach your desired consistency.
  4. Chilli sauce will keep for a week in the fridge.

 

Garlic sauce

50g ginger, grated
1/4 tsp salt
1 tbsp vegetable oil
2-3 cloves garlic, smashed
10-15ml chicken stock

  1. Heat the oil in a pan and fry the garlic in it until fragrant. Discard the garlic.
  2. Mix the ginger, garlic oil and salt together.
  3. Add in chicken stock until you reach your desired consistency.
  4. Keeps for several days in the fridge.