Burnt Chicken Breast Pudding (Kazandibi) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 50 minutes | ||||||||
| INGREDIENTS: | ||
| half a chicken breast | 5 cups milk | generous 1-1/4 cups sugar |
| salt | 1 tbsp cornstarch | scant 1 cup rice flour |
| ground cinnamon, for sprinkling | ||
| 1 | Prepare the chicken breast pudding but pour the mixture into a heatproof, 1-inch deep dish. Put the dish over a gas flame and brown the underside evenly, moving the pan over the flame if necessary. |
| 2 | Allow to cool for 2 hours, then cut it into four equal square pieces. Transfer to a serving dish and fold each piece like a thick roll. Place the browned side upward and sprinkle with cinnamon. |