Tavuk Göğsü
Turkish Chicken Breast Pudding
A surprisingly delicious and creamy Ottoman dessert made from milk, sugar, and finely shredded chicken breast. The subtle savory notes from the chicken are masked by the sweetness and creamy texture, creating a unique and delightful pudding.
🧂 Ingredients
- 1 large (approx. 250-300g) Boneless, skinless chicken breast(Preferably chicken breast for its mild flavor and tender texture.)
- 1 L Whole milk(Full-fat milk will yield the creamiest results.)
- 200 g Granulated sugar(Adjust to your sweetness preference. This is a moderately sweet dessert.)
- 100 g Rice flour(Essential for thickening and creating a smooth, velvety texture.)
- 50 g Cornstarch(Works with rice flour to achieve the perfect pudding consistency.)
- to taste Ground cinnamon(For dusting the finished pudding.)
👨🍳 Instructions
- 1
Poach the chicken: Place the chicken breast in a small saucepan and cover with water. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Drain the chicken and let it cool slightly until it's easy to handle. Once cooled, meticulously shred the chicken into the finest possible fibers using two forks or your fingers. The goal is to make the chicken almost indistinguishable once incorporated into the pudding.
⏱️ 30 minutes (including cooling) - 2
Prepare the pudding base: In a large, heavy-bottomed saucepan, whisk together the rice flour and cornstarch until well combined and free of lumps. Gradually whisk in about 1 cup (240ml) of the milk to form a smooth paste. Then, slowly whisk in the remaining milk, sugar, and the shredded chicken. Ensure there are no lumps of flour or starch.
⏱️ 10 minutes - 3
Cook the pudding: Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon, scraping the bottom and sides to prevent sticking and lumps from forming. Continue to cook, stirring, until the mixture thickens considerably and begins to bubble gently. This process can take about 15-20 minutes. The pudding should be thick enough to coat the back of a spoon and have a smooth, glossy appearance.
⏱️ 20 minutes - 4
Finish and chill: Once thickened, remove the pudding from the heat. Pour the mixture into a serving dish or individual ramekins. Smooth the top with a spatula. Allow the pudding to cool at room temperature for about 30 minutes, then cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 3-4 hours, or until completely chilled and set.
⏱️ 30 minutes cooling + 3-4 hours chilling - 5
Serve: Before serving, dust the top generously with ground cinnamon. Cut into squares or serve directly from ramekins.
⏱️ 5 minutes
💡 Pro Tips
- ✓Shredding the chicken as finely as possible is crucial for achieving a smooth, homogenous texture where the chicken is not noticeable as distinct pieces.
- ✓The pudding should have a luxuriously creamy and velvety consistency. If it's too thin, it may not have cooked long enough or the flour/starch ratio might be off.
- ✓This dessert is often a surprise for guests. The unique ingredient is typically revealed only after they have enjoyed its delicious taste and texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Kazandibi: For a caramelized bottom, a portion of the pudding is cooked in a hot pan until browned before being inverted and served.
- Muhallebi: A classic milk pudding without the addition of chicken, offering a simpler, purely dairy-based dessert.