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Good to Know

Go easy on the sauce, serve it separately to achieve healthier dish for your family.


400 g chicken breast
2 tablespoon MAGGI® CukupRasa™
1 tablespoon light soy sauce
1 tablespoon oil
  Iceberg lettuce and coriander garnish
For the sauce:  
6 tablespoon MAGGI® Chilli Sauce – Thai
2 tablespoon chilli
2 tablespoon taucheo (fermented soy bean paste)
8 bird’s eye chillies
6 cloves garlic, chopped
4 slices ginger, chopped
3 stalks celery, diced small
200 ml water
2 teaspoon sugar
1 teaspoon MAGGI® CukupRasa™
2 tablespoon oil


  1. Marinate chicken with MAGGI® CukupRasa™ and soy sauce overnight in the fridge or for at least 2 hours.

  2. Roast until it’s cooked and the skin turns crispy. Let it rest for 10 minutes while you prepare the sauce.
  3. For the sauce, mix all ingredients except for the garlic and celery. Fry garlic until fragrant, add in celery and stir-fry for 2 minutes. Pour in the sauce mixture and let it simmer until slightly reduced. Adjust seasoning to taste.
  4. When the sauce is ready, slice the chicken and arrange it on a bed of lettuce. Pour over the sauce and garnish with coriander before serving (Sauce can also be served separately).

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