This sauce is designed to be served with Hainanese Chicken rice, but it can also be used as a dip with appetizers. Thai fresh red chiles are a good choice for this recipe, but you can use a milder (or hotter) chile if desired.
About 2 ounces fresh red chiles, seeded
1 ounce shallots, peeled
1 ounce garlic, peeled
1 ounce fresh ginger, peeled
1/2 cup boiling chicken stock
3 to 4 teaspoons lime juice
1 teaspoon rice vinegar or malt vinegar
2 teaspoons granulated sugar
1/2 teaspoon salt
Combine chiles, shallots, garlic, and ginger in a food processor or blender and process to a paste. Transfer to a bowl and stir in boiling chicken stock, then remaining ingredients.
Let stand at least 1 hour before serving. (Can be stored in the refrigerator for up to two weeks). Serve with Hainanese chicken.
Yield: 2/3 cup