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Kazan Tipi
Don't let the chicken breast confuse you! |
Ingredients:
| 1 |
Whole |
Chicken Breast (Skinless & boneless) |
| 5 |
Tablespoon |
Cornstarch |
| 1 1/4 |
Cup |
Cream |
| 3 1/2 |
Cup |
Milk |
| 3/4 |
Cup |
Sugar |
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Directions:
- Place the chicken in a deep skillet filled with water and allow it to boil.
- Reduce the temperature 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 cornstarch 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 drops of it to the cornstarch and then slowly empty the cornstarch 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 Kazan Tipi to cool in the skillet and serve from there.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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