Monday, January 12, 2009

Chicken-rice chilli sauce

Got home from work and was starving. Usually that would mean popping some bacon slices in the microwave and sandwiching it but I'd skipped breakfast and lunch and bread just wasn't looking to appealing.

Anyways, rooted around the fridge and there was a chunk of chicken breast there. So I grabbed and prepped it real quick in a similar style (with a couple of changes like omitting the honey and dark soy sauce as well as adding 1/4 cup water - so it won't dry out and chopped onions) to my Dark Roasted Mixed Spice Chicken . Then popped it into the microwave headed to shower and bam! was back in time for a nice meal.

Anyway, to make a long story short, the real killer to this whole absatively delish dish was the chicken-rice inspired chilli sauce. Make a jar ahead and store it in your fridge. Goes well with steamed fish and yong tau foo / dimsum too...

Chicken Rice Chilli Sauce
10 fresh red chillies
2 tablespoons chicken stock or drippings from your roast chic
1 lime - juiced
6 cloves garlic
1 inch ginger
1/2 tablespoon sugar
Salt to taste

Combine all the ingredients and process till smooth. Store in a clean airtight jar in the fridge.

** warning this can be spicy hot for those not used to it. Adjust the chillies and seasonings according to your taste.

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