Hainanese chicken rice isn’t complete without these classic sauces: spicy garlic chili, dark soy, and zesty ginger sauce!

Hainanese Chicken Rice is a dish so iconic in Singapore that even talking about it sparks debates over where to find the best one. But let’s face it—the real unsung heroes of this dish are the chicken rice sauces.
They’re simple, they’re bold, and they’re what transforms the humble chicken and rice combo into something extraordinary.
In this post, I’m covering the main sauces that you will likely be served in Singapore’s hawker scene – with a cheeky extra!
The Chicken Rice Sauces
If you’ve been to any hawker center in Singapore, you’ll notice the chicken rice sauce lineup is straightforward: a spicy, tangy, sweet garlic-ginger chili sauce (my OG recipe is well-loved on this blog!) and a dark soy sauce. That’s it. No other fancy extras.
Most of us are perfectly happy with just the chili. For those who can’t handle the heat, you drizzle on the dark soy sauce instead.
Back when my tastebuds have yet to develop a love for any sort of spice, I avoided the chilli sauce like it was lava. Instead, I’d drown my rice in dark soy sauce, mix it all together, and create what I now realize was essentially sweet soy-flavored rice. Did it still taste like chicken rice? Nope. Did I care? Also nope! I loved every bite.
The third sauce is something you see only if you go to a specialty chicken rice restaurant: a ginger sauce. It leans into the gingery flavours of the chicken rice with even more savoury gingery brightness.
It’s fine, but honestly, it’s not my favorite. That’s why in this post, I’m adding an extra recipe to give it a little upgrade.
Instead of the standard ginger sauce, I’ve included a recipe for ginger-scallion oil. This classic Chinese condiment is not common in Singapore’s chicken rice scene, but it should be!
It’s fragrant, versatile, and honestly way better than the plain ginger sauce. Plus, you can use it for other dishes, which makes it a win in my book.
1. Garlic-Chili Sauce

Out of all the chicken rice sauces, this is the most quintessential! It’s arguably the most important one to locals, so much so that it can make or break the entire chicken rice meal!
It’s spicy, tangy, and sweet—the perfect foil to the rich flavours of the chicken and rice.
Why It Works:
The garlic and ginger add depth, while lime juice brings brightness. A touch of chicken broth ties it back to the dish, making every bite feel cohesive.
Ingredients:
- Fresh Red Chillies: the key ingredient in the chilli sauce! This is a mild to medium heat chilli with a slight sweetness to it.
- Bird’s Eye Chillies (optional): If you want your chilli sauce to have a kick to it, add bird’s eye chilli! These are super fiery, adjust according to your spice tolerance.
- Garlic and Ginger: The main aromatics in the sauce to perfectly complement the chicken rice. Add equal amounts of garlic and ginger, but feel free to add more if you love it extra garlicky and gingery!
- Unsalted Chicken Stock: Any chicken stock will work, although typically you use the same stock (or chicken poaching liquid) used to flavour the rice so everything ‘goes together’.
- Lime Juice: For tanginess, lime juice is used. Calamansi lime or regular limes will work.
- Vinegar: You can skip the vinegar, and rely on just lime juice for the tang, or vice versa. BUT! If you want an extra special sauce, I would always include extra vinegar to the sauce for that reliable sharp tang. Any vinegar will do; although I prefer to use rice or apple cider vinegar which has a slightly sweet undertone.
- Sugar: To balance out all that heat and tang.
- Salt, or to taste: Adjust this according to the chicken stock used. If you are using salted chicken stock, adjust the salt levels accordingly.
How to Make It:
1. Blend everything into a smooth paste. Adjust the salt, sugar, or lime juice to taste.
2. Serve it as a dipping sauce or drizzle it over the chicken and rice.
NOTE: In Singapore, the chilli sauce is meant to be ‘soupy’, as opposed to a thick spicy sauce. If you want a thicker, chunkier sauce, add less stock – but be sure to adjust salt levels too.
2. Dark Soy Sauce

Dark soy sauce is one of the two sauces you’ll find at hawker stalls, and it’s a staple in Southeast Asian cooking.
Unlike regular soy sauce, dark soy sauce is thicker, and slightly sweeter. It’s made by fermenting soybeans for longer periods and adding molasses or sugar, giving it a rich, caramel-like flavour.
A quick pro tip: at home, I prefer to use its Indonesian cousin: kicap manis or dark sweet soy soy sauce! It’s not as thick as dark soy sauce and it is slightly sweeter than Chinese dark soy sauce.
Why It Works:
This is a fantastic standalone sauce for those who prefer a no-fuss option. A childhood favourite of mine! it’s perfect for spice-fearing kids—or grown-ups who just love their rice a little sweet! Its sweetness balances the heat of the chili sauce and adds depth to the overall dish.
Ingredients:
- Dark Soy Sauce or Kicap Manis
How to Make It:
No recipe here, use it straight from the bottle!
3. Ginger Sauce
This is the traditional extra sauce served with Hainanese Chicken Rice in some stalls or specialty restaurants in Singapore and Malaysia. It’s aromatic, slightly savoury and sweet, and adds a bright ginger kick that balances the rich chicken and fragrant rice.
While it’s not as essential as the chili or soy sauce, it’s a fantastic addition for those who prefer a non-spicy condiment.
Why It Works:
The fresh ginger provides a warm, zesty flavour, while sesame oil adds a subtle nuttiness. Sugar also helps to balance out the sharpness of the ginger. Plus, its coarse texture gives it a rustic, homemade feel that’s incredibly satisfying.
Ingredients:
- Fresh Ginger, peeled and roughly chopped
- Garlic (optional): Just 1 clove needed for this recipe, it adds a subtle layer to the sauce.
- Unsalted Chicken Stock: Use the same stock as the chicken rice. Chicken stock ties it back to the dish, creating a harmonious condiment that complements the meal without overpowering it.
- Sesame Oil
- Sugar: To help mitigate the sharpness of the ginger.
- Salt, to taste
How to Make It:
1. Add the ginger, chicken stock, sesame oil, sugar, and salt to a blender or food processor. If you like a garlicky kick, toss in the garlic clove.
2. Pulse the ingredients in short bursts to create a rough paste. Avoid over-blending; the sauce should retain some texture for a satisfying bite.
3. Taste and adjust the seasoning as needed. Add more sugar if the ginger is sharp, chicken stock for a looser consistency or more salt if it needs a stronger flavor.
4. Transfer to a serving dish and enjoy alongside your chicken rice.
Pro Tip:
This sauce is more versatile than it seems! Beyond chicken rice, try it as a topping for noodles or even a dip for dumplings. Its bold, aromatic flavors will elevate almost any dish.
4. Ginger-Scallion Oil

Now for my little twist! This sauce isn’t traditional for chicken rice in Singapore, but it should be.
Ginger-Scallion Oil is so good that I almost refuse to ever make the traditional ginger sauce! It’s also incredibly easier to make, with less ingredients needed.
Unlike the standard ginger sauce, this version is more fragrant and incredibly versatile. Have extra ginger-scallion oil? Use it as a stir fry sauce, or toss it in some noodles!
Why It Works:
The hot oil transforms the ginger and scallions into a silky, aromatic condiment that pairs perfectly with chicken rice—or any other dish that needs a flavour boost.
Ingredients:
- Ginger: Finely mince, or grate.
- Scallions/spring onions/green onions: I use spring onions, but they will all work for this. Finely chop, including the whites which hold a lot of intense flavour! I generally do equal amounts of ginger and spring onions.
- Neutral oil: Vegetable or canola will work.
- Sesame oil
- Salt
How to Make It:
- Place the ginger and scallions in a heatproof bowl.
- Heat the neutral oil until shimmering and carefully pour them over the mixture. Stir to combine.
- Add sesame oil and a pinch of salt to taste.
How to Serve Chicken Rice Sauces
At hawker centers, these sauces are usually served in small bowls for dipping. Serve it at home this way too, so everyone can have a go at their favourite sauces.
I’m perfectly happy with just the chilli sauce, but some days I like to mix and match—some chili sauce here, some soy sauce there, maybe a bit of ginger-scallion oil for good measure.
I have plenty of chicken rice recipes on this blog, here are some favourites to get you started:
Storage Instructions
Garlic-Chili Sauce
- Store in an airtight container in the refrigerator for up to 1 week. I always make a big batch of this, and I’ve been able to keep it fresh and tasty for 2-3 weeks, but to your discretion. Always dip with a clean spoon!
- For longer storage, freeze in an ice cube tray and transfer to a sealed bag or container for up to 1 month. Defrost completely before use. Try not to reheat, as it can turn bitter.
Dark Soy Sauce
- Since it’s used straight from the bottle, store it as per the packaging instructions. Usually, it can be kept at room temperature in a cool, dark place or in the refrigerator after opening for several months.
Ginger Sauce
- Store in an airtight container in the refrigerator for up to 3 days.
- If freezing, portion it into small containers or an ice cube tray and freeze for up to 1 month. Defrost completely before use. To reheat, give it quick short bursts in the microwave until heated through (mildly warm is ok, but it should not be hot.)
Ginger-Scallion Oil
- Store in an airtight container in the refrigerator for up to 1 week, but I’ve been able to keep this for 2-3 weeks. Make sure the oil always covers the ginger and scallions, and always dip with a clean spoon!
- Allow the oil to come to room temperature or warm it before using, as it may solidify in the fridge.
- Ginger-Scallion Oil is not suitable for freezing.
Final Thoughts
Hainanese Chicken Rice is all about balance, and the sauces are what bring it all together. Whether you’re sticking to tradition with the chili and soy sauce or adding a little flair with ginger-scallion oil, these sauces ensure that every bite is packed with flavour.
Leave a Reply