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Number of pax: 8 pax   Cooking duration: 40 minutes

Good to Know

Make this dish healthier by adding more vegetables and substituting chicken thighs with chicken breast.


1.5 kg chicken thigh, skinless and cut into pieces
2 teaspoon sugar
½ teaspoon pepper
2 teaspoon sesame oil
½ tablespoon MAGGI® Oyster Sauce
1 teaspoon sugar
200 g water
1 tablespoon corn flour, diluted in 2 tablespoons for thickening
1 tablespoon cooking oil
5 slices ginger
1 tablespoon chopped garlic
1 stalk spring onion, cut into 5 cm length
1 onion, peeled and cut into wedges
5 black mushrooms, soaked in water, cut into half
1 carrot, peeled and sliced
2 red chilli, seeded and cut into slices


  1. Soak up the chicken in the marinade. Let it marinate for 2 hours or overnight.
  2. Heat 1 tablespoon oil. Sauté ginger, garlic, spring onion, onion and mushrooms until fragrant. Add in chicken and stir well.
  3. Add in seasoning, carrots and red chillies and bring the ingredients to a boil until the chicken is thoroughly cooked. Add in corn flour to thicken the gravy.
  4. Transfer the chicken into a heat proof casserole/claypot and bring it to a boil again. Serve hot.

Nutritional Info

Energy 212 kcal

Protein 25g

Fat 8g

Carbs 12g

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