Szechuan Bang Bang Shredded Chicken
44Min
Intermediate
1000
g
Chicken breast, deli, rotisserie seasoned, sliced, prepackaged
20
g
Ginger Root, Raw
100
g
Onions, Raw
10
g
Garlic, Raw
400
g
Cucumber, with peel, raw
115
g
Sauce, chili, peppers, hot, immature green, canned
15
g
Oil, sesame, salad or cooking
76
g
MAGGI Lazenby Worcester Sauce
100
g
Soy sauce made from soy (tamari)
30
g
Sugars, Brown
30
g
Seeds, sesame seeds, whole, dried
1200
g
Noodles, egg, cooked, unenriched, with added salt
.
Nutrition Value
Energy
345.54 kcal
Protein
25.07 g
Carbohydrates
41.85 g
Fats
7.46 g
Information per serving
Instruction
44 Minutes
Ginger, onion and garlic
4 Min
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.
Adding chicken breasts
2 Min
Reduce to a simmer and add the chicken breasts
Poach for 10-15 minutes
15 Min
Poach on low heat for 12-15 minutes
Removing chicken
2 Min
Remove the chicken from the poaching liquid and set aside to cool, reserving the liquid.
Remove seeds from cucumber
6 Min
Remove the seeds from the cucumber and jullienne. Set aside
Chilli sauce,sesame sauce Lazenby sauce,soy sauce and brown sugar
2 Min
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.
Reduce
3 Min
Bring to a simmer and reduce by ¼.
Adding sesame seeds
3 Min
Add in the sesame seeds and simmer for another 2-3 minutes. Allow to cool.
Chicken breasts and cucumber
5 Min
Shred the chicken breasts and mix with the julienned cucumber
Add cooled sauce
1 Min
Add the cooled sauce and stir well.
Serving
1 Min
Serve on top of egg noodle
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