Chicken Rice Chili

Do you use chicken rice chili only when you are eating chicken rice? Or do you use it for all types of food? I vote for the 2nd. My favorite chili is the homemade chili by my mum. Its the best taste chili and I used this chili when eating steamboat, eating soup-based food and fried food.

I can’t really take spicy food, that goes for my mum’s chili too. But doesn’t care how spicy it is, I will always add in a little bit into my meal. U know the feeling, the more spicy it is, the more burning sensation in your mouth, the more you feel shiok. The more the tears I have in my eyes and the more the sweats I have rolling down my cheek, the more I felt its worthwhile.

Not sure how other chicken rice stall prepares their chili but I’m sharing my own recipe.

Recipe of Chicken Rice Chili

Ingredients: Chili Padi Big Chili Young Ginger Ginger Flower Small Limes Sugar Preparations: Squeeze the limes. Pluck out the stem/head of the chili. Cut the ginger and young ginger into small pieces Pour all the ingredients into the blender. Once done, add sugar into the mixture. Finishing: Chili is ready to be served. You may keep the chili into small containers and keep inside the freezer, so that it can last longer.

Enjoy your chili!

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