Chicken & Milk Pudding
Cook Time 3 hours
Servings makes 3L
Ingredients
250g butter
2 cups flour
2 cups sugar
1 cup + ½ cup vanilla sugar
1 lemon zest
3L milk
1 chicken breast
Toasted kataifi pastry, to serve
Cinnamon, to serve
Method
Place the chicken breast in a pot, cover it with cold water, and bring it to a boil over high heat, cooking for approximately 20 minutes. Replace the water with fresh water and bring it to a boil again. This process should be repeated three or four times to eliminate any unwanted flavours. After that keep in the fridge to cool down.
In a pot mix the milk, sugar and vanilla sugar and bring to the boiling point. Take off from heat and keep room temperature.
In a pot add the butter and melt, add the flour and cook until flour turns caramelise and brown colour. Add in milk and sugar mixture slowly and mix well. We can use hand mixer in this point.
Chop the chicken breast finely and add in to milk mixture with the lemon zest.
Pour the mixture in to glass oven proof tray and let then cool down.
Serve with dusted cinnamon and kataifi.