Chilli Sauce for Chicken Rice

Chilli Sauce for Chicken Rice

Yields1 Serving
 150 g red chilies, deseeded
 50 g red bird's eye chilies (cili padi)
 40 g ginger
 60 g garlic
 150 g white rice vinegar
 15 g sugar
 10 g salt
1

Place red chilli, bird's eye chillies, ginger, garlic cloves, rice vinegar, sugar and salt in mixing bowl, chop 4 sec | Speed 6. Scrape down sides of mixing bowl with spatula.

2

Heat 15 min | 100°C | Speed 1. Then purée 1 min | speed 8, increasing speed gradually. Serve or transfer to airtight jars to store in refrigerator for up to 6 weeks.

Ingredients

 150 g red chilies, deseeded
 50 g red bird's eye chilies (cili padi)
 40 g ginger
 60 g garlic
 150 g white rice vinegar
 15 g sugar
 10 g salt

Directions

1

Place red chilli, bird's eye chillies, ginger, garlic cloves, rice vinegar, sugar and salt in mixing bowl, chop 4 sec | Speed 6. Scrape down sides of mixing bowl with spatula.

2

Heat 15 min | 100°C | Speed 1. Then purée 1 min | speed 8, increasing speed gradually. Serve or transfer to airtight jars to store in refrigerator for up to 6 weeks.

Chilli Sauce for Chicken Rice
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