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.