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6 pax   45 minutes

Ingredients

500 gchicken breast, cleaned and diced
2 tablespoonscooking oil
2 tablespoonsMAGGI® Oyster Sauce
4dried chillies, dry blended until smooth
1 tablespoonsugar
1 teaspooncumin powder
½ tablespooncoriander powder
½ tablespoonaniseed powder
2 stalkslemongrass
2 cmgalangal
5 clovesgarlic
3 cmginger
2 cmturmeric
7shallots

Preparation

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.