For 2 pax
2 salted egg, steamed
1/2 of spaghetti/linguine
1/2 onions, sliced thinly
3 cloves of garlic, minced
2 teaspoons of Chinese style dry. sambal
1/2 cup of full cream milk
4 tbspoons of butter
1 handful of Thai basil
1 chilli padi, sliced
1 deboned chicken thigh, marinate with shaoxing wine with a bit of salt. Coats with AP flour right before frying with butter + peanut oil.
Cook spaghetti according to the instructions on packaging. Only add salt in the water! And move spaghetti around to prevent it sticking together. At the same time, starts frying the chicken thigh. Skin side down first.
By using the same frying pan, sautéed the onions until slightly translucent. Add in minced garlic. Then add steamed crumbled salted egg yolk.
Sautéed it until it bubbles.
Pour in the milk and Chinese sambal and let it bubbles.
Throw in the spaghetti and allow liquid to cook down a little. If it's too thick, add some pasta water to dilute it.
Sliced up the chicken thigh , crumble up the egg white and you are already to serve!