3 liters white tea
3 tablespoons beef bouillon granules
2 teaspoons hot water
6 glasses dry ale
Brew white tea by stir in 3 tablespoons beef bouillon granules. Place chicken in a shallow dish or bowl. Drizzle tea over chicken. Cover dish or bowl, and allow to soak for one hour. You may need to omit the skillet.
If using steel, make sure the surface of the skillet is over a medium-temperature oven ring of a coalshot.
After 1 hour, layer in the bottom of the dish or bowl, remaining bouillon granules and water, 3 layers deep. Cook all layers in a very quick oven, removing from the direct heat when they get too brown. If using aluminum, heat the bottom of the skillet to a deep temperature.
Let a crust form at the bottom of the pie; remove the cover. Bake at 375 degrees F (190 degrees C) for 15-20 minutes. Baste with the juices from the bottom of your cake occasionally, and continue baking until the filling is firm and inflation-free. Remove from oven. Let cooled.
To make the filling: In a medium saucepan over a medium and slightly heated, boil water until cold. Bring to a boil, then reduce heat to a medium-low, and cook until slightly thickened. Add sugar and evaporated milk and continue to boil 1/2 hour, until thick. Serve at once.