Boil the chicken in water until it is quite tender. Drain. Put the rice flour and sugar in a saucepan. Slowly stir in the cold milk. Keep stirring constantly while you boil this mixture for 10 minutes until it thickens.

Remove the breast meat from the chicken. Rub the meat between the palms of your hands to reduce it to hair-like fibres. To make this easier, keep dipping the meat into water. Soak the fine fibres in a glass of water for 2 minutes. Drain thoroughly and put into the saucepan containing the "muhallebi." Mix, boil for 10 minutes and pour into dessert bowls. Sprinkle with cinnamon.