Szechuan Bang Bang Shredded Chicken

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.

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