Sorry, you need to enable JavaScript to visit this website.
Number of pax: 4 pax   Cooking duration: 30 minutes

Good to Know

For a healthier alternative, change asam or sugar to dried prune, blend together with other ingredients.

Ingredients

A:  
500 g Chicken breast meat, cut into small pieces
2 tbsp MAGGI® Oyster Sauce
4 nos Shallots, pounded
3 cloves Garlic, pounded
1 inch Ginger, pounded
100 ml Oil
A: (Pounded / blended)  
1 pc Red onion, blended
2 cloves Garlic, blended
20 pcs Dried chillies, soaked and blended
2 stalks Curry leaves
1 no Screw pine (pandan) leaves
2 pods Cardamom
1 no Star anise
2 nos Cloves
1 stick Cinnamon stick
2 stalks Lemongrass, crushed
B:  
2 tbsp Tomato puree
1 tbsp MAGGI® Tomato Ketchup
4 tbsp Sweet soy sauce
4 tbsp Dark soy sauce
¼ cup (4 tbsp) Water
2 tsp Palm Sugar
1 tbsp MAGGI® Oyster Sauce
1 no Holland onion, chopped
1 no Tomato, diced
1 no Green chilli, cut in half

Preparation

1. In a bowl, mix chicken, pounded ingredients, and MAGGI® Oyster Sauce.

 

2. Marinate for 15 – 20 minutes. Meanwhile, prepare next ingredients.

 

3. Heat oil, stir fry Ingredients A till fragrant and oil separates.

 

4. Add chicken marinade, stir fry till chicken is partially cooked.

 

5. Add Ingredients B, stir till evenly mixed and cooked.

 

6. Add garnishing and stir fry for 1 minute. Serve hot.

 

Note: use Holland onions in this recipe & strain excess oil for plating purposes.

Nutritional Info

Energy 236 Kcal

Protein 26g

Fat 8g

Carbs 15g

Shop Maggi® now

Connect
with us