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6 pax   35 minutes

Ingredients

950 ml water
1 tbsp cooking oil
A:
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
Condiments:
Salad
Tomato
Cucumber

Preparation

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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