Boneless chicken ½ kg Tomato and onion 1 each Asian stir fry ½ cup (McCains) Ginger(chopped)1 tablespoon Spaghetti(boiled)1 cup Salt 1 teaspoon Crushed black pepper 1 teaspoon Red chilli 1 teaspoon Soya sauce 2 tablespoon Chilli sauce 2 tablespoon Ketchup 4 tablespoon Corn flour 1 tablespoon Oil
Ingredients for sauce
Mayonnaise ⅓ Crushed red chilies ½ teaspoon Sugar 1 teaspoon Vinegar 2 tablespoon Ketchup 2 tablespoon
Ingredients for topping
Green chilies (sliced and fried) 8 Garlic (chopped and fried) 4 tablespoon Spring onion chopped
- Soak rice for ½ hour. Heat oil in a pot and fry cumin seeds and star aniseeds. Add rice, salt and peas to the pot and fry for a while. Add 2 cups water and cover with a lid. When all the water dries lower the flame and keep on dum.
To make sauce, put all sauce ingredients in a bowl; mix well and keep aside.
To make chicken heat oil in a pot and lightly fry ginger in it. Add chicken pieces and stir fry. Add salt, red chilies, black pepper, ketchup, chili and soya sauces. Fry for a while and add all vegetables. Do not over-cook vegetables. Add 1 cup water and when it comes to a boil, add corn flour mixed in 2 tablespoon of water. When it becomes thick, turn off the flame. Put rice in a serving dish pour the sauce over it, then place spaghetti and lastly put chicken mix on top. Garnish with green chilies and garlic. Sprinkle spring onions Singaporean rice is ready to be served.