Скачать или смотреть Florida Van Camping | Making Hong Kong Style Bake Spaghetti (Authentic)

🍝 Hong Kong Style Bake Chicken over Spaghetti w/ Tomato Sauce

Ingredients
For the chicken sauce:
• 500 g (about 1 lb) ground chicken (thigh for juicier results; breast for leaner)
• 1 medium onion, finely diced
• 1–2 medium carrots, finely diced
• 1–2 celery stalks, finely diced (optional)
• 4–5 garlic cloves, minced
• 2–3 tbsp tomato paste
• 1 can (400 g / 14 oz) crushed tomatoes (or diced + blend half for smoothness)
• 3–4 tbsp ketchup (key for that sweet HK tang and color—don’t skimp!)
• 2 tbsp oyster sauce
• 2 tbsp soy sauce (mix light + a bit dark soy for deeper color)
• 1–2 tbsp Worcestershire sauce (喼汁)
• 2–3 tbsp sugar (adjust to taste—HK version is noticeably sweet)
• 1–1½ cups chicken stock (or water + chicken bouillon for extra flavor)
• 2 bay leaves (optional)
• Salt, black pepper to taste
• Oil for cooking (neutral like vegetable or canola)
Other:
• 300–400 g spaghetti
• 1½–2 cups shredded melting cheese (mozzarella + cheddar mix for best stretch and golden top)
• Optional extras for umami: dash of Maggi seasoning, Shaoxing wine (1–2 tbsp when browning chicken), or sesame oil drizzle at end
Steps
1. Optional tenderize the chicken: Mix ground chicken with 1 tsp cornstarch, ½ tsp salt, ½ tsp sugar, 1 tsp soy sauce, and a drizzle of oil. Let sit 10 min. (Helps keep it tender and juicy, like in Chinese-style stir-fries.)
2. Sauté aromatics: Heat 2–3 tbsp oil in a wok or large pan over medium heat. Add onion, carrot, celery → cook ~5 min until softened and fragrant. Add garlic → stir 1 min.
3. Cook the chicken: Add ground chicken. Break it up and stir-fry until no pink remains and it’s lightly browned (~6–8 min). Chicken cooks faster than beef, so watch it doesn’t dry out.
4. Build the sauce: Stir in tomato paste → cook 1–2 min to deepen flavor. Add crushed tomatoes, ketchup, oyster sauce, soy sauce, Worcestershire, sugar, bay leaves, and chicken stock. Stir well to combine.
5. Simmer: Bring to a boil, then reduce to low-medium and simmer 15–25 min. The sauce should be loose and saucy (not thick like Italian ragù)—add more stock/water if it reduces too much. Taste and tweak: more sugar for sweetness, soy/oyster for saltiness, or ketchup for tang. It should taste sweet-savory with umami punch.
6. Cook pasta: Boil spaghetti in salted water to just al dente (1–2 min under package time). Drain, reserving a splash of pasta water if sauce needs thinning.
7. Combine: Toss the cooked spaghetti directly into the sauce (or plate pasta and ladle sauce over). Mix well so pasta absorbs flavors.
8. Bake for that café finish: Transfer to oven-safe dishes or one big baking dish. Heap on plenty of shredded cheese. Bake at 200–220°C (400–425°F) for 8–12 min, or broil/grill 3–5 min until cheese is bubbly, melted, and golden-brown with some crispy edges.
9. Serve immediately—hot and gooey!

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