Name: EASY CHICKEN RICE DIPPING SAUCE
Prep time: 5 min
Total time: 5 min
Ingredients: 1 inch knob ginger; 2 cloves garlic; 1-2 Thai chillies (optional); 3 tbsp tao jiew; 1 tbsp muscovado sugar; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp cider vinegar; 1 tsp coriander stems

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Last updated on August 26th, 2024 at 01:01 pm

This is the easiest chicken rice dipping sauce for chicken rice. Spicy, tangy, salty slightly sweet sauce that balances the savory chicken dish. It is ready in 5 minutes and keeps well in the fridge for later use.

Have you tried a dish or sauce from your trips abroad that you want to recreate because it is that good?

If the answer is yes, please comment on the comments section below.

My answer is yes and I have tried many dishes that I would like to recreate because they were so good. Well, if things come together which sometimes does no go my way but one of the things that have gone the right way is Thai-style chicken rice sauce. It goes well even with a plate of plain rice at least for me.

Do you like to make sauces in big batches and store them in the fridge or freezer for when it is needed? Chicken rice dipping sauce is definitely one of the sauces that I make in a big batch and eat through it.

Well, this way of making sauces is handy. Chicken rice sauce is always present in our fridge because it is not only meant for poached chicken, it is also lovely spooned over leftover roast protein other than chicken like turkey or beef. And if I am missing something salty with a hint of ginger and spice I reach for a pot of this sauce.

Khao mun gai is almost like a national dish in Thailand. Everywhere we go in Thailand we find stalls of khao man gai sellers which is a good thing. Who would ever say no to a plate of chicken rice topped with perfectly poached chicken served with a flavorful sauce, a few slices of cucumber and a bowl of soup to water it down.

Whenever I want something fast and easy I always go for a plate of khao man gai.

This is one of my default dishes not second to pad gaprao. I am not brave enough to make the whole chicken shebang yet because it is time-consuming and I am the only one who would eat oily rice and chicken with the skin on.

My housemates prefer fish over meat so my chicken rice days are numbered here.

But that also means that trips to Thailand are very much looked forward to.

A bit of khao man gai experience by adding sauce to dishes takes me back to Thailand whenever I want.

It is handy to be able to find ingredients in the UK to make this sauce from scratch.

This sauce is adapted from the Thai chicken rice dipping sauce which is popular in Thailand. It is perfect for poached chicken in both the Hainanese and Thai styles.

Chicken rice sauce requires a few ingredients which might already be in the kitchen apart from the fermented soybeans called tao jiew.

Tao jiew makes this sauce more of a Thai style because the Chinese version does not use fermented beans.

The fermented beans add depth, and saltiness to the sauce.

Coriander is also added for a Thai touch but could be left out if one is not keen on Coriander.

For this recipe, muscovado sugar was used instead of palm sugar because it adds a molasses flavor in addition to balance.

Recipes of this sauce originally use distilled vinegar, which is more available in Thailand.

In the UK I use cider vinegar, which I have more experience with, which adds a sour punch and a fruity note.

The aromatic ginger and garlic are added; this is Thai style, and chilli is thrown in.

Without further ado, we can start making the sauce.

Ingredients to make chicken rice sauce

Ginger

Garlic

Thai chilli – one or two chillies to add heat

Tao jiew (Fermented soybean paste)– gives the sauce its salty flavor and umami, Thai fermented soybean paste is available in Asian stores online or in physical shops

Sugar – granulated sugar or muscovado

Dark soy sauce – adds darker color to the sauce and molasses flavor

Light soy sauce – regular soy sauce that adds saltiness and soy sauce flavor

Vinegar – cider or distilled vinegar

Coriander/cilantro – stems only or sprigs

How to make chicken rice sauce?

Start by pounding ginger, chillies and garlic into a rough paste.

Add in the sugar. Give that a mix. Add the soy sauce, vinegar and fermented beans. Have it a good mix. Transfer to a bowl then sprinkle coriander stems before serving.

What to do with leftover chicken rice sauce?

The leftover sauce could be served with roast chicken, turkey, duck or beef.

Storage

Keep in an airtight container and keep in the fridge or pour over freezeable bags and freeze.

Take the sauce out of the fridge and leave it on the counter to reach room temperature before use. When using from frozen, thaw properly before serving.

Looking for inspiration or want to try more homecooked meals?

Browse more sauces and condiments here or Filipino and Southeast Asian inspired recipes here or head to Facebook, Pinterest and Instagram for updates on life in the countryside and beyond.

Let’s get cooking!