Tavuk göğsü (chicken-breast milk pudding with cinnamon)

A dessert from the Ottoman palace kitchen still popular in Istanbul today: chicken breast shredded into fine threads gives the pudding its characteristic stretchy texture, without any trace of its flavor.

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Method

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1. Poach the chicken breast in unsalted water for 20-25 minutes until tender, then let cool. ⏱ Timer: 20 min
2. Shred the meat with your fingers into very thin, thread-like strands, and rinse three to four times in fresh cold water, squeezing it out, until all flavor and smell is gone.
3. Mix the rice flour and starch smooth in a glass of cold milk.
4. Bring the remaining milk to a boil with the sugar and salt, add the starch mixture, and cook over low heat, stirring constantly, for 10 minutes. ⏱ Timer: 10 min
5. Add the chicken strands, and cook, whisking vigorously, for another 10-15 minutes until it's a very thick, elastic cream with the strands fully distributed. ⏱ Timer: 10 min
6. Pour into small bowls or a buttered dish, let cool, then chill for at least 4 hours.
7. Sprinkle with cinnamon and serve cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Thoroughly rinsing the meat is key, so no meaty flavor remains in the pudding.
• Made with a caramelized bottom, it becomes kazandibi.

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