Chicken Rice Chilli

Step 1

Use a pestle and mortar to pound the chilies until you can't see the seeds, or you can use a blender but it doesn't taste the same as you can't pulverise the chilli enough. A vitamix might give you a better result than a blender or food processor.

Step 2

Then add the garlic and salt, pound until it turn into a paste then the ginger.

Step 3

Add salt and sugar to taste. Serve with some dark soya sauce with Chicken Rice.

Step 4

This will keep in a sealed bottle in the fridge for about a month and more if you add a film of oil on top.