Some might say that Hainanese Chicken and rice isn’t Hainanese Chicken and rice without this delicious dip.
50g eschalots, peeled
100g sunflower oil
1/2 teaspoon 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.
Prep time: 5 minutes Cooking time: 6 minutes
Reference: A Taste of Asia Cookbook Thermomix