Heat up the wok, add cooking oil and sauté cinnamon, star anise, clove and cardamom until fragrant.
Blend shallots, garlic, turmeric, ginger and lemongrass with water. Sauté blended ingredients then add on coriander powder, fennel powder, cumin powder and white pepper. Stir until well combined.
Continue to sauté until it is a little drier and the oil splits.
Continue to sauté the chicken breast briefly and then add water. Simmer till the chicken is cooked.
Add in MAGGI® Chicken Stock Cube and bring it to boil.
After the chicken is cooked, set it aside for shredding.