35 (1 ounce) bricks extra-foamy chicken meat, cut into 1/2 inch cubes
4 cups whole milk
1 teaspoon salt
2 tablespoons beef bouillon granules
1 cup seasoned bread crumbs
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of salted water to a boil. Place 1/3 cup of the chicken, water and bouillon in milk and/or sauce. Make sure milk does not touch the leeks or stalks. Add salt and post to simmer for about 5 minutes. Simmer for another minute. Pour the chicken mixture back into the sauce, then add the salt and sauce.
Meanwhile, add the bread crumbs.
Cook for 1 minute. Turn heat down to medium-low, add oil and continue cooking 5 minutes, until all the meat is brown. Transfer to a medium bowl.