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Number of pax: 6 pax   Cooking duration: 35 minutes


950 ml water
1 tbsp cooking oil
4 cloves Garlic, chopped
1 in Ginger, chopped
1 no Screw pine (pandan) leaf
500 g Thai Jasmine rice, washed and tossed
½ tsp Turmeric powder
2 tbsp MAGGI® Concentrated Chicken Stock
Chicken Marinade:  
1 tbsp Corn oil
500 g Chicken meat
3 tbsp MAGGI® Oyster sauce
2 tbsp Chilli paste
½ tbsp Ginger, pounded
4 tbsp Honey


  1. Marinate chicken in a bowl by mixing all ingredients together. Set aside.
  2. In a wok, heat oil and stir fry Ingredients A till fragrant.
  3. Add in rice and stir awhile. Turn off the fire.
  4. Add rice in electric pot and pour in water, MAGGI® Concentrated Chicken Stock and sesame oil. Mix well.
  5. Heat oil and add chicken marinade and sauce. Cook till sauce thickens and chicken is thoroughly cooked.

Kitchen Tip: Use kitchen towels/tissues to blot out excessive oil from deep frying

Nutritional Info

Energy 370 Kcal

Protein 20g

Fat 10g

Carbs 50g

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