One of the differentiator for Singapore Chicken Rice is basically the sweet and sour chilli. This video shows how a Chicken Rice is made by a veteran Chef from Singapore with over 30 years of experiences. His name is Chef Thomas Lam. This blog is dedicated to write a little bit about how to make the Chicken Rice Sweet and Sour Chilli as displayed in the video. 

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Please see the following recipe on how to the “Sweet and Sour Chilli” for Singapore Chicken Rice. 

Ingredients:

• 5-6 fresh red chilies (adjust according to your spice tolerance)
• 2-3 bird’s eye chilies (optional, for extra heat)
• 2 cloves garlic
• 1-inch piece of ginger
• 3 tablespoons white vinegar
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1/4 cup water
• 1/2 teaspoon salt

Instructions:

1. Prepare the Ingredients:

   • Wash and remove the stems from the red chilies and bird’s eye chilies.
   • Peel the garlic and ginger.

2. Blend the Ingredients:

   • In a blender or food processor, combine the red chilies, bird’s eye chilies, garlic, and ginger.
   • Add the white vinegar, sugar, lime juice, fish sauce, water, and salt.
   • Blend until smooth. You can adjust the consistency by adding more water if necessary.

3. Cook the Sauce:

   • Pour the blended mixture into a small saucepan.
   • Bring to a boil over medium heat, then reduce to a simmer.
   • Cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
   • Taste and adjust the seasoning with more sugar, lime juice, or salt if needed.

4. Cool and Serve:

   • Let the sauce cool to room temperature before serving.
   • Serve the sweet and sour chili sauce alongside Singapore Chicken Rice.

5. Store:

   • Store any leftover sauce in an airtight container in the refrigerator. It can last for about a week.