Tavuk Göğsü

Method

1. Rinse 30 g of skinless chicken breast, put it in a small pan, cover generously with cold unsalted water and bring to a bare simmer. Poach for 20 minutes, until firm and white right through, skimming any foam. Lift out and drop straight into cold water to stop it drying.
2. While the meat is still warm, tear it along the grain into the finest possible threads with your fingers, discarding any sinew — the fibres should be like hair, never chopped. Put them in a bowl of cold water, rub between your palms, drain and repeat four or five times until the water runs perfectly clear and the fibres have no savoury smell at all. Squeeze them dry in a cloth and pull them loose again.
3. In a heavy saucepan off the heat, whisk 15 g of rice flour and 10 g of cornflour into 250 ml of cold whole milk until completely lump-free. Set over medium heat and cook, whisking without stopping and reaching into the corners of the pan, for about 10 minutes, until it comes to a boil and thickens to a smooth cream.