Fill a medium saucepan with enough water to cover the chicken breast. Bring the water to a boil and cook the breast until tender. Once done, drain the water and shred the chicken into fine pieces. Set aside.

In a small bowl, combine the rice flour, cornstarch, and a little of the milk to form a smooth watery paste. Set aside. Pour the rest of the milk, heavy cream, sugar, and salt into a large saucepan and bring to a boil, stirring constantly.

Add the rice mixture into the boiling saucepan and stir constantly until it begins to thicken. Then blend in the shredded chicken until smooth. Continue to cook the pudding until it is very thick.

Butter a large frying pan and dust with the powdered sugar, coating the pan evenly. Carefully pour the pudding on top and place over a medium flame. This can take anywhere from 5-15 minutes, make sure to constantly check the bottom by lifting up an edge. Move the pan around on the stove to ensure that it is evenly burned.

Once it begins to brown, immediately remove from heat and allow to cool down. Refrigerate and cut into rectangles. Remove from the pan and roll into mini logs. Enjoy with a nice cup of mint tea!