Szechuan Bang Bang Shredded Chicken

    Ingredients

    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

    Method

    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.

    Products used in the recipe

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