Aug 20, 2012 – Updated with the snaps when I made this again today.
Again – this was inspired from Luscious Temptations.
The post is about a Hainanese chicken with Garlic rice – and that looks tempting as hell! But I went there for the ginger and spring onion sauce mentioned at the end!
ginger – about 4 tbsp grated
spring onions – about 4 tbsp – just the white heads = sliced fine
sliced fresh red chillies – 1 tbsp
sesame oil – 2 tbsp. You can use a normal vegetable oil if you don’t have sesame; but really this sauce makes the sesame oil worth the effort.
salt – to taste
Add all the ingredients in a small shallow bowl, give it a good whisk to mix them up. Then put the bowl into the steamer. Steam away for about 15 mins. When you lift the lid, it should have a light brown texture with the red of the chillies adding a depth of color!
When I made this the last time, I added in some sesame seeds. Like so!
Serve slightly cooled or room temperature with the rice and steamed fish! Keeps well in the fridge for a couple of days as well.
Cooks & Runs 