Szechuan Bang Bang Shredded Chicken


    Chicken Breast, skinless, boneless

    1200 g

    Ginger, fresh, sliced

    20 g

    Onion, white, cut into large pieces

    100 g

    Garlic cloves, fresh, quartered

    10 g

    Cucumber, whole

    400 g

    Maggi Chilli Sauce

    100 ml

    Sesame Oil

    15 ml

    Maggi Lazenby Sauce

    80 ml

    Soy Sauce, light

    100 ml

    Sugar, brown

    30 ml

    Sesame seeds, toasted

    30 g

    Egg noodles, cooked

    1200 g


    1. In a large pot, place the ginger, onion and garlic and cover with approx. 1 L of cold water (might be more for a bigger yield), bring to a boil.
    2. Reduce to a simmer and add the chicken breasts.
    3. Poach on low heat for 12-15 minutes.
    4. Remove the chicken from the poaching liquid and set aside to cool, reserving the liquid.
    5. Remove the seeds from the cucumber and jullienne. Set aside.
    6. In a small pot combine 250 ml of the reserved poaching liquid, Maggi Chilli Sauce, sesame sauce, Maggi Lazenby sauce, soy sauce and brown sugar.
    7. Bring to a simmer and reduce by 1⁄4.
    8. Add in the sesame seeds and simmer for another 2-3 minutes. Allow to cool.
    9. Shred the chicken breasts and mix with the julienned cucumber.
    10. Add the cooled sauce and stir well.
    11. Serve on top of egg noodles.

    This dish is served cold but can also be served hot by adding the shredded chicken
    to the hot sauce.