| 1 |
Cook the chicken breast in water until tender. Drain and cut crosswise into 2-inch long pices. Rub these pieces between the palms of your hands and tear into very thin fibers. Soak the fibers briefly in warm water then squeeze them tightly to extract excess water. Repeat twice, changing the water each time. |
| 2 |
Place the milk, sugar, and some salt in a saucepan and bring to a boil, stirring continuously. Mix the starch and the rice flour with a little of the milk to a smooth paste. Stirring, pour the paste slowly into the milk and simmer until the milk starts to thicken. |
| 3 |
Add the chicken fibers and reduce the heat. Simmer until thickened, stirring all the time. To check the consistency, pour a little of the mixture onto a plate. Allow to cool and turn the plate upsidedown. It should come off completely without sticking to the plate. |
| 4 |
Pour the mixture into a 1-inch deep serving dish and allow to cool. Cut out four equal portions and roll each one into a cylinder shape. Sprinkle with cinnamon to serve. |
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