Ingredients

2 tbsp vegetable oil

6 cloves garlic, minced

1 pc onion, chopped

2 thumb-size ginger, cut into strips

2 stalks lemongrass, pounded and tied

1 pc finger chili

½ kg chicken leg quarters, cut into pieces, blanched

1 pc young coconut, reserve water and shave the meat

2 cups water

2 sachets MAGGI MAGIC SARAP®

1 pack

¼ cup picked chili tops

Steps

STEP 1

Sauté garlic, onion, ginger, lemongrass and finger chili in oil. Add chicken and cook for 5 minutes. (15mins)
STEP 2

Pour coconut water, water and coconut meat. Simmer for 20 minutes. (25mins)
STEP 3

Season with MAGGI MAGIC SARAP®. Stir in NESTLÉ All Purpose Cream. Mix in chili tops. Transfer into a serving bowl and serve immediately. (5mins)

STEP 1

Sauté garlic, onion, ginger, lemongrass and finger chili in oil. Add chicken and cook for 5 minutes. (15mins)
STEP 2

Pour coconut water, water and coconut meat. Simmer for 20 minutes. (25mins)
STEP 3

Season with MAGGI MAGIC SARAP®. Stir in NESTLÉ All Purpose Cream. Mix in chili tops. Transfer into a serving bowl and serve immediately. (5mins)