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Good to Know

Watch your portion when you indulge on the food this festive season, fill your plate with quarter of rice, quarter of protein and half plate of fruit and vegetables.


300 g chicken breasts, diced small

Marinade for frankfurters and chicken:

1 tablespoon MAGGI® Oyster Sauce
1 tablespoon MAGGI® CukupRasa™
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 tablespoon MAGGI® Tomato Ketchup
1 tablespoon brown sugar
3 tablespoons oil
For the rice:  
150 g yam, diced small
1 teaspoon Five-spice powder
500 g Thai glutinous rice (soaked for 3 hours and drained)
1 tablespoon dried shrimp, chopped
1 teaspoon MAGGI® CukupRasa™
1 litre chicken stock (1 litre water + 80 ml chicken stock)
2 tablespoons oil
2 eggs, fried into thin omelettes and cut into strips
  Lettuce and spring onion (for garnish)


  1. Marinate frankfurter and chicken with sauce and seasonings.

  2. Heat oil and panfry until slightly charred and sticky. Set aside.
  3. Toss yam with five-spice powder and pan or deep fry lightly. Set aside.
  4. Next, heat oil and fry dried shrimp until fragrant. Then, add in rice, fry for one minute and stir in quarter of the stock and MAGGI® CukupRasa™. Cook on low heat until liquid is absorbed.
  5. Add in more liquid and repeat the process until the rice is just cooked and all liquid is absorbed (note that stock amount will differ with different brand of rice; adjust accordingly).

  6. Finally, turn up the heat and add in the yam and fry until the rice is dry.

  7. Plate the rice and top it with the frankfurter, chicken and omelette. Garnish with lettuce and spring onions and serve.

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