1/2 chicken breast
7 glasses milk
1 and 1/2 glasses sugar
3/4 cup potato starch
1 and 1/4 cup rice flour
1 and 1/2 glasses water
1/2 teaspoon salt
1/2 teaspoon cinnamon
* Boil a very fresh chicken breast until it is tender.
* Cut it crosswise in 5 cm long pieces. Rub them between the palms of your hands and tear into very thin fibres.
* Wash the fibres 3-4 times in warm water, changing the water each time and squeezing them tightly to extract excess water.
* Put the milk, sugar and salt in a saucepan. Melt the sugar and let simmer.
* Put the potato starch and rice flour in a bowl. Slowly add from the boiling milk, stirring constantly, to have a smooth paste.
* Add it to the milk and and cook until it starts thickening, stirring all the time.
* Take 4-5 spoonfuls of the pudding and add to the chicken fibres. Mix well with a fork and add them to the pudding.
* Cook on low heat, stirring constantly, until it thickens. (To check the thickness; pour 1 tablespoonful of it in a plate. Let cool and turn it upside down. It should come out without sticking to the plate.)
* Pour it into a 2-3 cm deep pan. Put it on gas flame and burnt the bottom, turning the pan whenever necessary.
* Let cool for 3-4 hours.
* Cut it into 10 cm square pieces. Take them out with the help of a spatula.
* Fold them to make thick rolls, with the burnt side upwards.
* Sprinkle with cinnamon before serving.