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What to do with...leftover sauces from Hainanese Chicken?

Updated: Feb 16, 2021


Q: I have leftover sauces left after I made the Hainanese Chicken Rice. What can I do with them?

A: SO much! Use them straight as dipping sauces for other meats, ingredients in cooking or change them up. Here are my suggestions.


For the ginger and scallion sauce:

Suggestion #1: Use it in congee, over steamed fish as is.

Suggestion #2: Cook with it! Heat up a skillet over medium high heat and use that as your oil to stir fry meat or veggies.

Suggestion #3: Change it up and make it an amazing dipping sauce for potstickers. Add some soy sauce, 1-2 Tablespoons of vinegar and equal amount of sugar. Mix and serve.


For the chili oil:

Suggestion #1: Thinking about it now you can combine all 3 to make an outstanding dipping sauce for potstickers. Only a tiny bit of this chili oil though as it is SO spicy!

Suggestion #2: Spice up any dish. A little will go a long way. Try it in some noodles!

Suggestion #3: Add it to marinades to add a little heat.


For the sweet soy:

Suggestion #1: Add it to 2 cups of water and use as a marinade for soft boiled eggs (ajituske tomago) for ramen! OR you could add it to 3 cups of water and make Chinese tea eggs. Bring up mixture to a boil with the addition of a cinnamon stick and a star anise. Boil eggs in a separate pot. Gently crack them then transfer them to the soy mixture and boil for 30 minutes. Let cool then store overnight.

Suggestion #2: Use it in marinade for meat! Add a few tablespoons to cut up raw meat along with a few tablespoons of cooking alcohol. Marinate for minimum 30 minutes then cook up.

Suggestion #3: Use it as an ingredient in place of soy sauce. It will color and flavor rice noodles beautifully!


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