Mastic Chicken Breast Pudding — Turkish Milk Dessert

Break the warm chicken into large pieces, then use your fingertips to pull each piece into strands as fine as hair. Do not use a knife or food processor; both will cut the fibers. Rinse the strands under cold water in a colander three times, squeezing them by hand each time. Continue until the water runs clear; cloudy water carries the chicken smell.

Pour the flour mixture into the boiling milk in a thin stream, stirring constantly. Add the rinsed chicken fibers a little at a time with your fingers, separating them so they do not clump. Lower the heat and cook for 10 minutes, scraping the bottom as you stir. Add the mastic sugar during the last 2 minutes. Remove from the heat when the mixture falls slowly from the spoon in one piece.

Pour the mixture into a wet tray and smooth the surface with a wet spatula. Let it cool uncovered. Once chilled, cut it into slices with a wet knife and sprinkle with cinnamon.