she says SIRACHA SAUCE a condiment...you don't add that to the rice when it is cooking, here we tie pandan leaves, and boil with the chicken rice...cooking that sumptuous pot of Hainanese Chicken Rice is an art..I have tried, using ginger, pandan leaves, chicken broth, chicken fats to lightly fry the rice grain..and adding the chicken fats to the rice when cookinh...just don't taste like the ones cooked by the Hainanese cook..close, but still cannot get the real thing.
I have tried variations...still not up to par...have to consult a Hainanese cook sifu on this.... ha ha ha ha