Ginger and chilli dipping sauces (for Hainanese chicken)

Ginger dipping sauce

• 120 g fresh ginger, peeled and cut into pieces
• 30 g eschalots
• 100 g oil
• ½ tsp salt

Chilli dipping sauce

• 100 g fresh long red chillies, trimmed
• 20 g fresh ginger, peeled
• 30 g garlic cloves
• 100 g white vinegar
• 1 tsp salt, to taste
• 2 tsp white sugar, to taste