Chicken rice sauces made from scratch

00:00 The 3 sauces
00:34 Chilli sauce components
04:20 Customise your own Chilli sauce
07:00 Chilli sauce made with chilli powder vs fresh chillies
07:59 Ginger sauce
09:00 Dark soy sauce
12:00 Taste & compare 3 sauces with chicken rice
Chilli sauce ingredients (I used 100g fresh red chillies here)
100% fresh red chillies (Optional: remove seeds from red chillies for less spiciness)
20% lime juice
20% garlic
10% ginger
260% chicken stock
4% salt
13% sugar
Method: Cut the chillies, garlic, ginger into a pan/pot and smell for desired spiciness and fragrance. Cover with chicken stock, juiced fresh lime, salt and sugar and taste for desired sourness, saltiness, and sweetness. Bring up to a boil and boil until chillies and garlic have softened. Add more chicken stock or liquid of choice if liquid dries up. Blend until smooth and add more liquid if needed for desired texture. Pour the blend onto a pan to thicken if needed until desired consistency.
Note: Why use fresh chillis vs dried chillis? We prefer mild spiciness so we can control spiciness which comes from the seeds by limiting the amount of chilli seeds used, but for chilli powder you can’t separately control the seeds level as it’s all in powder form already, hence I prefer whole chillis to get more of its flesh flavour and less of its seeds.
Ginger sauce ingredients (I used 50g old ginger + 50g galangal here)
100% ginger of choice
50% chicken stock
3% salt
Method: Remove ginger skin and blend all ingredients until smooth. Add more liquid if needed for desired texture. Season to taste.
Dark soy sauce ingredients (I used 50g soy sauce, 50g sugar, 50g chicken stock)
100% soy sauce
100% sugar
100% chicken stock
Method: Make a caramel by heating the sugar in a dry pan until sugar melts to amber colour, then add soy sauce immediately. Mix to combine well at medium heat. Add chicken stock and mix to combine well. Add more or less chicken stock to desired consistency.

[@thats.minyoung]

The amount of resources & time to make this content is mad.. love your video! Keep it up! ❤

[@tanetalz]

This is amazing. I wish there was a way to publicise your channel.

[@theanalyticalcook]

thank you for your support, share it with someone you know who could use something here!

[@Tinpinming]

Actually i wouldn't mix my sauces with chicken broth. the full bodied flavor profile of the broth no doubt adds another dimension to the sauces, but i like my sauces clean and spritzy.

[@theanalyticalcook]

agree for simpler lighter palates but I tend to go for heavier flavours