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:
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
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