Chicken rice chilli sauce

Name: Chicken rice chilli sauce
Prep time: 10 min
Total time: 10 min
Ingredients: 100 g fresh red chilli, stems removed, roughly chopped; 25 g fresh ginger, peeled and sliced; 20 g garlic, peeled; 3 tbsp lime juice; 4 tbsp chicken stock; 2 tsp sugar; ½ tsp salt

Non-vegetarian

Bright, fiery blend of fresh red chillies, ginger and garlic sharpened with lime and loosened with chicken poaching stock — the essential dip for Hainanese chicken rice.

Chicken rice chilli sauce is a Singaporean sauce, ready in about 10 minutes and made with fresh red chilli and fresh ginger. It serves 8 and is rated beginner to cook.

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Prep: 10 min
Cook: 0 min
Total: 10 min
Serves: 8
Level: Beginner
Calories: 19

Ingredients

8 servings of 25 g

100 g Fresh red chilli (opens in a new tab), stems removed, roughly choppedMostly large red chillies plus 3–4 bird's eye for heat.
25 g Fresh ginger (opens in a new tab), peeled and sliced
20 g Garlic (opens in a new tab), peeled
3 tbsp (46 g) Lime juice (opens in a new tab)Calamansi lime is traditional.
4 tbsp (59 g) Chicken stock (opens in a new tab)Ideally the stock from poaching the chicken.Swap: Water
2 tsp (8.5 g) Sugar (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)

Equipment

Blender (opens in a new tab)

Method

1
Step 1
Roughly chop the chillies (deseed some for a milder sauce) and put in a blender (opens in a new tab) with the ginger and garlic (opens in a new tab).
- 4 min
- Blender (opens in a new tab)
2
Step 2
Add the lime juice (opens in a new tab), stock, sugar (opens in a new tab) and salt and blend to a fine, slightly loose sauce.
- 2 min
3
Step 3
Taste and balance — it should be hot, sour and a little sweet. Serve in small saucers.
- 1 min

About this dish

Origin: Singapore and Malaysia · Origin disputedHainanese chicken rice developed among Hainanese communities in Singapore and Malaysia; both countries claim it.Also popular in Singapore, Malaysia
Dish: Lunch · Dinner · Sauces · Dips & spreads
Cooking method: Blended, No-cook
Taste: spicy (chilli heat), tangy, garlicky, fresh
Diet: No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labels
Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, PescatarianWorked out from the ingredients. How labels work
Good for: Make-ahead
Cook more with: Fresh red chilli · Fresh ginger · Garlic · Lime juice · Chicken stock · Sugar
Techniques: Wet grinding · Emulsification

Allergens

May contain: Celeryfrom chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

19 kcal per serving

Calculated

1 serving ≈ 26 g · recipe makes 8

Where the energy comes from

Protein 13%
Carbohydrate 79%
Fat 8%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	19 kcal	74 kcal
Protein	0.7 g	2.5 g
Carbohydrate	4.3 g	16.3 g
Net carbohydrate	3.9 g	15 g
Sugars	2 g	7.6 g
Added sugars	1 g	4 g
Fibre	0.3 g	1.2 g
Fat	0.2 g	0.7 g
Saturated fat	0 g	0.1 g
Trans fat	—	—
Cholesterol	0 mg	1 mg
Sodium	158 mg	603 mg
Salt equivalent	0.4 g	1.5 g

Vitamins & minerals per serving

Potassium: 78 mg
Calcium: 8 mg
Iron: 0.2 mg
Magnesium: 6 mg
Vitamin A (RAE): 6 µg
Vitamin C: 21 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 4 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use the hot poaching stock from the chicken — it softens the raw garlic and ginger and ties the sauce to the dish.

Common mistakes

Blending to a completely smooth purée; it should have a fine but visible texture.

Serve with

With Hainanese chicken rice, alongside dark soy and ginger-scallion sauce.
With roast pork, grilled fish or as a dip for fried wontons.

Storage

Refrigerate for up to 5 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Goes with

Hainanese chicken rice

Recipe DNA

How this dish is built

Customise in Sauce & DrizzleCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Fresh red chilli, stems removed, roughly chopped100 g
Fresh ginger, peeled and sliced25 g
Lime juice3 tbsp · 46 g

Used in steps 1, 2

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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