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Add a sweet twist to your usual chicken fare with this recipe.
1. Preheat grill. Coat carrots and leeks with 2 tbsp of vegetable oil and grill until slightly charred and set aside.
2. Saute garlic and ginger in 2 tbsp of oil. Add grilled carrots and leeks. Add water, sugar, MAGGI® Oyster Sauce® and pepper. Simmer for 20 minutes. Set aside until cooled. Strain and set aside.
3. Season chicken with MAGGI MAGIC SARAP®. Add 1/2 of the teriyaki sauce and marinate for 2 hours.
4. Grill chicken for 3 minutes per side. Set aside to rest for 5 minutes. Slice, transfer into a serving plate. Pour remaining teriyaki sauce and garnish with sesame seeds and spring onion.
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1/2 kg boneless chicken leg, quarter
4 tbsp vegetable oil
1 pc small carrot, cut 1/2 inch thick lengthwise
2 stalks leeks, cut into 2 inch pieces
4 cloves garlic, crushed
1/2 pc thumb-size ginger, minced
1 cup water
5 tbsp brown sugar
4 tbsp MAGGI® Oyster Sauce
1/4 tsp freshly ground pepper
1 tsp sesame oil
1 sachet 8g MAGGI MAGIC SARAP®
1 tbsp sliced spring onion
1 tbsp toasted sesame seeds