This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
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.
Reduce to a simmer and add the chicken breasts
Poach on low heat for 12-15 minutes
Remove the chicken from the poaching liquid and set aside to cool, reserving the liquid.
Remove the seeds from the cucumber and jullienne. Set aside
In a small pot combine 250 ml of the reserved poaching liquid, Maggi Chili Sauce, sesame sauce, Maggi Lazenby sauce, soy sauce and brown sugar.
Bring to a simmer and reduce by ¼.
Add in the sesame seeds and simmer for another 2-3 minutes. Allow to cool.
Shred the chicken breasts and mix with the julienned cucumber
Add the cooled sauce and stir well.
Serve on top of egg noodle
Thank you for your rating!
We look forward to your review!
You have already rated this recipe / product.
Click on the number of stars you would like to award: the higher the number, the better the rating.
Submit
Comment 0