Text 23496, 58 rader
Skriven 2015-01-30 22:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: all that glitters 128
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 > Portuguese egg tarts
 RH> It's a thought.  

One of the great desserts, not just a thought.

 >  RH> It can't hurt boneless breasts either way.
 > If poached slowly in delicious liquid, boneless
 > breasts are okay.
 RH> ...if you discard the breasts and drink the liquid?

That, too.

Chicken Breast Dessert
cat: dessert, Turkish, poultry, blancmange
yield: 1 batch

65 g ground rice
225 g granulated and bleached sugar
40 g corn starch
1 L milk
1/2 chicken breast
1 ts salt
225 ml warm water
1 ts ground cinnamon

Cook chicken in a boiling water lightly. It should not be
overcooked. Take half of the breast. Only the white breast
meat will be used. Take away the skin and fat. Breast
should be cooked such a degree so that it can be fibrilized.
Fibrilize the breast so that the yield is fibers of meat.
Wash the meat several times with hot water untill there is
no smell of meat (wash and squeeze).

Put milk in a pot on a fire. when it starts to boil pour
sugar and stir well. When sugar dissolves put salt and
remain boiling (low fire). Furnish starch and rice well in a
cup. Add warm water slowly while stirring. Add this mixture
to the boiling milk slowly while stirring. Stir and cook
until the viscosity decreases (like the viscosity of honey).
Before it reaches to above viscosity take two scoopful of
milk on meat. Stir well with fork untill it become a uniform
mixture. Add this to the cooking milk. Continiue stirring
until it cooks. After it is cooked pour in to the plates and
remain for cooling. Sprinkle cinnamon on plates. Serve cool.

Hints: To understand if it is cooked or not; take a
teaspoonful of it in a glass plate. when it cools turn the
plate upside down. If it releases the plate easy, without
remaining any resedue, it means it is cooked enough.
If not cook a little more. Washing meat, until the smell of
chicken disappers is very important.

Bon appetit
Murat Gurler, NCE 7-30-95

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