MAGGI Kiwi Dip is New Zealand's favourite dip recipe
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Ingredients
12
portions
This dish was made for 12
ingredient_quantity
recipe ingredient
Lebanese Cucumber
180g
Rice Wine Vinegar
2tbsps
Red chilli
0.5tbsp
Maggi Chicken Stock Powder
1tbsp
Korean Fermented Hot Pepper Paste
2tbsps
Sugar
3tbsps
Soy Sauce
2tbsps
Rice Wine Vinegar
1tsp
Sesame Oil
2tsps
BBQ Chicken, Shredded
900g
Tortillas, wholegrain
12servings
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
27.95 g
Energy
289 kcal
Fats
8.64 g
Protein
23.95 g
Nutrition Table Footer
Recipe steps
19 min
1 min
3 min
10 min
5 min
Recipe steps
19 min
Step 1
To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Recipe steps
19 min
Step 2
Whisk MAGGI chicken stock, hot pepper paste, sugar, soy sauce, vinegar and sesame oil in a medium bowl until sugar has dissolved.
Recipe steps
19 min
Step 3
In a large frying pan add chicken and marinade; bring to the boil and cook for 10 minutes or until reduced.