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Instructions

1. Finely shred the cooked chicken breast by hand into very fine fibers.
2. Grind the mastic tears with a pinch of sugar in a mortar until you have a fine powder.
3. Mix the cornstarch with 100 ml of cold milk, then pour the rest of the milk into a saucepan with the sugar.
4. Add the chicken fibers and the mastic, then bring to a simmer over medium heat, stirring.
5. Cook for 30 to 40 minutes over low heat until the mixture thickens and the fibers are tender.
6. Off the heat, stir in the butter and orange blossom water, then pour into small dessert bowls.
7. Let cool, then refrigerate for 3 hours before serving dusted with cinnamon.