Recipe Ingredient
- 1 tsp cooking oil
- Pinch of salt
- 125g spaghetti
- 500g chicken meat, cubed
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg white
- 1 tsp cornflour
- 2 to 3 tbsp Carotino oil
- 12 dried red chillies, deseeded and soaked
- 1 onion quartered
- 100g green capsicum, sliced
- Gravy:
- 1 tbsp light soy sauce
- 1 tbsp premium oyster sauce
- 1 tsp sugar
- 1 tbsp black vinegar
- 1 tsp sesame oil
- 1/2 tsp chicken stock granules
- 4 tbsp water
- Garnishing:
- 50g cashewnuts or peanuts, toasted
Instructions
- Bring water to a boil in a deep saucepan. Put in spaghetti, cooking oil and a pinch of salt. Cook for 9 to 10 minutes or until al dente.
- Season chicken pieces with salt and pepper. Dip seasoned chicken in egg white then coat with corn flour. Deep-fry in hot oil for 2 to 3 minutes until golden. Drain.
- Heat Carotina oil in a wok, stir-fry dried chillies over a gentle low heat until fragrant. Add in onions, capsicum and gravy ingredients. Mix well and cook until gravy is thick. Add chicken pieces. Dish out into a large mixing bowl.
- Add spaghetti and toss it thoroughly. Arrange dish on each individual serving plate and serve with garnishing.
