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Chicken Rice Chilli


  • 80g red chilli

  • 20g chilli padi

  • 40g ginger

  • 6 cloves garlic

  • 20ml lime juice

  • 20ml white vinegar

  • 20ml chicken stock

  • 1tsp salt

  • 1tbsp sugar

  • 2tbsp rendered chicken oil

  • 1tbsp sesame oil


  1. Add everything, except chicken oil and sesame oil, into a food processor and blend into a smooth paste.

  2. Transfer chilli into a bowl and mix in both oils.

  3. Chilli can be kept chilled for 2wks.

Adapted from The Meat Men

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