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Number of pax: 6 pax   Cooking duration: 45 minutes


500 g chicken breast, cleaned and diced
2 tablespoons cooking oil
2 tablespoons MAGGI® Oyster Sauce
4 dried chillies, dry blended until smooth
1 tablespoon sugar
1 teaspoon cumin powder
½ tablespoon coriander powder
½ tablespoon aniseed powder
2 stalks lemongrass
2 cm galangal
5 cloves garlic
3 cm ginger
2 cm turmeric
7 shallots


  1. Toss the lemongrass, galangal, garlic, ginger, turmeric and shallots into a blender. Add in 100 ml water and blend them.
  2. Transfer the blended ingredients into a bowl and add in MAGGI® Oyster Sauce, dried chillies, sugar, cumin powder, coriander powder and aniseed powder. Mix well.
  3. Next, coat your chicken in this aromatic mixture and leave it aside to marinate for 30 minutes.
  4. Then, heat the cooking oil in a pan and proceed to fry the marinated chicken until almost all the moisture has evaporated.
  5. When the chicken is cooked through and tender, serve it alongside some Ketupat, cucumber and sliced onions. Don’t leave out the Kuah Kacang.

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