Ingredients
Chicken Breast
400 g
To taste Salt
Soy Sauce
1 tbsp
Oil
1 tbsp
Lettuce
30 g
Coriander Leaves
10 g
MAGGI® Thai Chilli Sauce
6 tbsp
MAGGI® Chilli Sauce
2 tbsp
Taucu (Fermented Bean Paste)
2 tbsp
Chilli Padi (Bird’s Eye Chilli)
8
Garlic
6 cloves
Ginger
0.65 inch
Celery
3 stems
Water
200 ml
Sugar
2 tbsp
To taste Salt
Oil
2 tbsp
Directions
Step 1
Marinate the chicken breast with salt and soy sauce overnight in the fridge or for at least 2 hours.
Step 2
Roast the chicken breast until the skin becomes crispy. Leave for 10 minutes while you prepare the sauce.
Step 3
For the sauce, mix everything together in a bowl except garlic and celery. Fry the garlic until fragrant. Add celery and fry with oil for 2 minutes. Pour into the sauce mixture and let it simmer. Add sugar and salt to taste.
Step 4
When the sauce is ready, slice the chicken and arrange it over the lettuce. Pour the sauce over it and garnish with coriander leaves before serving. (Sauce can also be served separately)
