Tavuk Göğsü: Turkish Chicken Breast Pudding
This is a classic (and very unique!) Turkish milk pudding made with shredded chicken breast. Smooth, creamy, and subtly sweet, it’s a truly one-of-a-kind dessert.
Ingredients
- 1200 ml milk
- 400 g chicken breast
- 200 g granulated sugar
- 100 g rice flour
- 20 g cornstarch
Instructions
Cook the chicken:
- Place the chicken breast in a pot, cover it with water, and let it simmer for 20 to 25 minutes. Since the chicken needs to be cooked thoroughly, boil it longer if necessary.
Shred the Chicken:
- Once cooked, drain and allow the chicken to cool completely. Shred the chicken breast into thin pieces using your fingers or two forks, then set aside.
Prepare the Thickening Mixture:
- In a bowl, combine the rice flour, cornstarch, and a small amount of milk, then whisk until the mixture becomes smooth and homogeneous.
Cook the Milk Base:
- In a pot, pour the remaining milk and sugar, place it over medium heat, and bring it to a boil.
- Gradually pour in the rice flour mixture, stirring constantly with a whisk. Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth custard.
Add the Chicken & Bake
- Once thickened, remove from the heat, add the shredded chicken, stir again, and pour the mixture into a rectangular baking dish (27x20 cm/ 10x8 in).
- Place under the broiler (grill) for 5–10 minutes, or until the top turns golden brown.
Refrigerate and Serve:
- Let the pudding cool at room temperature, then refrigerate for at least 2 hours. Once chilled and set, cut into squares and serve.
Notes
Chef’s tip: Cook the pudding on low heat once the starch is added to avoid a raw flour taste and ensure a smooth, fully cooked texture.
Tried this recipe?Let us know how it was!