Ginger dip for Hainanese Chicken Rice

(Recipe taken from the Taste of Asia TMX cookbook)

Hainanese chicken rice (TMX recipe here), while great with the accompanying chilli sauce (TMX recipe here)  isn’t complete without the ginger dip.


120g young ginger, peeled (I couldn’t find any young ginger in Coles, so I used normal ginger)

50g eschalots, peeled

100g oil (I used sunflower oil)

1/2 tsp salt.


  • Place ginger and eschalots into the TM bowl, and mince for 5 seconds on speed 7.
  • Add oil and salt, blend for 20 seconds on speed 8.
  • Scrape down the sides of the bowl, then cook for 5 minutes at 100 degrees celcius on speed 2.
  • Cool, then serve with chicken rice. Dunzo.

Tagged , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: