- 175 gr. sugar
- 300 ml cream
- 900 ml milk
- 1 chicken breast, without the skin and bones
- 5 Tbs starch flour
Place the chicken in a deep skillet filled with water and allow it to boil. Reduce the fire and let it simmer until the chicken is cooked. Remove the chicken from the skillet, dry it very well and grind it down to thin threads. Mix the corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
Once the mixture reaches its boiling point, add a few s of it to the corn starch and then slowly empty the corn starch in the pot. Cream the mixture while it simmers using a wooden ladle or a whisk. As soon as it starts to set, add the chicken threads and continue stirring until it has completely set. Pour the mixture in a heavy skillet and heat it up for 5-10 minutes, until it singes.
Allow the Kazandipi to cool in the skillet and serve from there.