That stringy, pulling texture comes from shredded chicken. No piece should remain; you pull it apart until it is in threads. To take out the smell, the chicken also has to be washed in milk several times.
Ingredients
For the chicken
For the muhallebi
For the top
Method
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Boil the chicken
Boil the breast in water for 30 minutes and leave it to cool.
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Shred it
Pull the meat into threads with your hands. No pieces should remain; this takes 15 minutes.
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Wash in milk
Wash the shredded meat three times with milk in a sieve and squeeze it out. This step removes the smell of chicken.
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Cook the pudding
Slake the rice flour and cornflour in some of the milk. Boil the rest with the sugar and whisk in the slaked mixture.
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Add the chicken
Once the pudding starts to thicken, add the shredded chicken and cook, stirring, for 10 minutes.
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Beat it
Crush the mixture with a wooden spoon for 10 minutes to disperse the threads through the pudding.
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Into the tray
Stir in the vanilla, pour into the tray and level it.
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Cool
Bring to room temperature and chill for 3 hours. Serve with cinnamon.
Tips
- Do not skip washing the meat in milk; unwashed chicken makes itself known in the dessert.
- Shred it thoroughly. A piece left whole stands out as a foreign body.
- The beating disperses the threads; skip it and the chicken gathers at the bottom.
Nutrition
Values are per serving and approximate.