Kong Poa Spagetti

I decided to try the Kong Poa Spagetti recipe from the The Star Online Kuali today after much recommendation from a friend in NY. It was pretty easy.

Ingredients:
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

Method:
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.

I did without the onion (substitute with carrot), black vinegar, sesame oil and cashew nuts. I don't have these ingredients. I didn't deep fry the chicken either. Just stir fry it as the way it has always been done by my mum.

20 minutes later...VOILA!!

I give myself a rating of 75%. Hehe!! Hubby said quite good.. =)