I wanted to attempt a Spaghetti Carbonara, but my cream sauce came out too plain… So I opened the fridge and WALAH I saw a packet of Chicken Rice that my mum bought yesterday. Hence “Chicken Rice” Spaghetti was born. The chili sauce makes the cream sauce extremely appetizing 🙂
Cream Sauce (2 Tablespoons of Thickened Cream, 2 Tablespoons of Evaporated Milk, 1 Egg, 2 Tablespoons of Fresh Milk)
Chicken Rice (Use the Chicken and Chili Sauce)
1) Beat an egg and add the cream, water and evaporated milk, mixing until you get an even texture.
1) Prepare a pot of boiling water and add a tablespoon of salt to it. Place the dried spaghetti (sufficient for yourself) and cook as directed on the spaghetti packaging (mine took around 13 mins) or until Al Dente (firm but not hard). Once done, drain the spagetti and set aside.
2) Saute a tablespoon of garlic in butter. Once fragrant, turn off the fire and pour the cream sauce into the saucepan. Keep stirring the sauce so that it does not coagulate. Add the Chicken Rice Chili into the cream sauce until you are satisfied with the taste and spiciness. The resultant cream sauce should be creamy yet appetizing because of the vinegar used in the Chili sauce.
3) Put the spaghetti into the pan and evenly coat the strands with cream sauce. Serve the spaghetti together with the chicken from the Chicken Rice.