This garlic ginger chili sauce goes perfectly with Hainanese chicken rice. You can make this sauce using chilies, garlic, ginger, and rice vinegar.
Garlic ginger chili sauce is one of the easiest chili sauce to make and is the perfect accompaniment for a lot of Chinese dishes, and is especially suited for Hainanese chicken rice and steamed chicken. Note that you can remove the seeds from the Thai chilies since they can be very hot :) If you keep them in the fridge, this can last at least 1 month. I have had eaten some that have been sitting in the fridge for a couple of months with no detrimental effect.
Garlic Ginger Chili Sauce
- 20 red bird-eye chilies, remove seeds (optional)
- 10 cloves garlic
- 2 inches ginger
- 8 tablespoon rice vinegar
- 2 teaspoon salt
- 3 tablespoon sugar
- In a food processor, grind the chili, garlic, and ginger into a coarse paste.
- Transfer the chili paste to a mixing bowl. Mix it with vinegar, salt, and sugar.
- Store chili paste in a sterilized glass jar. Please always use a clean spoon to scoop up the amount of chili paste you need to avoid spoilage. It should stay fresh for up to 1 month in the fridge.