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Step 1: Simmer 1 skinless chicken breast in unsalted water for 20–25 minutes, until cooked through to 165°F in the thickest part. Drain and cool.

Step 2: Tear the chicken into the thinnest possible threads along the grain, then pound them lightly in a mortar until fluffy. Rinse in three changes of cold water, squeezing each time, and squeeze dry.

Step 3: Whisk 2 ⅞ oz rice flour and 1 oz cornflour into 300 ml of the 5 cups whole milk until smooth.

Step 4: Heat the rest of the milk with 7 oz caster sugar in a heavy pan over a medium heat until steaming, then whisk in the starch mixture. Keep whisking for 10 minutes, until thick.

Step 5: Add the chicken threads and beat hard with a wooden spoon for 10–15 minutes over a low heat, until the pudding turns elastic and pulls away in long ribbons. Common mistake: stopping early; the stretch is the whole point.

Step 6: Stir in 1 tsp vanilla extract, pour into a wetted 20 × 30 cm dish and cool, then chill for at least 4 hours. Cut in squares and serve dusted with 2 tsp ground cinnamon.