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Number of pax: 6 pax   Cooking duration: 40 minutes (+ marinating time)

Good to Know

One palm size portion equals 3 oz., or one serving of meat or chicken. Keep an eye on portion size this festive season.


250 g chicken breast
250 g chicken thigh
Blend with water:  
6 cloves garlic
4 shallots
4 candlenut
30 g ginger
1 inch fresh turmeric
600 ml water
1 teaspoon coriander seeds, pounded with mortar and pestle
2 stalks lemongrass, smashed
2 inches galangal, smashed
4 pieces bay leaf (daun salam)
1 tablespoon MAGGI® CukupRasa™
Oil for deep frying
For sambal:  
1 teaspoon cooking oil
5 red chillies, cut into 4 pieces
4 bird’s eye chillies
4 shallots, smashed
3 cloves garlic, smashed
1 tomato, medium, cut into wedges
2 teaspoons belacan (shrimp paste), toasted or dry fried
1 teaspoon MAGGI® CukupRasa™
2 teaspoons sugar


  1. In a pot, add 600 ml water, blended garlic, shallots, candlenut, ginger and fresh turmeric. Also add in the pounded coriander seeds, galangal, bay leaf (daun salam) and MAGGI® CukupRasa™ and stir briefly.
  2. Next, add the chicken pieces and cook over medium heat for 15-20 minutes until tender. Remove chicken from the pot.
  3. Heat oil in a frying pan and deep fry the chicken pieces until cooked through and golden brown. Place fried chicken on a cooling rack and drain the oil. Otherwise, just use paper towels.
  4. You can deep fry the chicken immediately or leave it to marinate overnight in the refrigerator with 3-4 tablespoons of the broth and deep fry it the following day for better flavours.
  5. Now, let’s prepare the sambal. Heat a teaspoon of oil in a pan and fry the shallots, garlic and chillies for 2-3 minutes until fragrant. Add in the tomato wedges and belacan and fry for another 3 minutes until the tomato wedges soften.
  6. Finally, season with MAGGI® CukupRasa™ and sugar. Scoop the sambal and pound it using a mortar and pestle or grind coarsely in a food processor.
  7. On a serving plate, spoon a bowl of steamed white rice, place a piece of chicken, fried tempeh, fried tofu, sliced cucumber and a generous scoop of sambal. You can also reheat the broth from the boiled chicken and serve it on the side as soup.

Nutritional Info

Energy 274 Kcal

Protein 19g

Fat 18g

Carbs 9g

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