Tavuk Göğsü
A silky Ottoman palace milk pudding made with finely shredded chicken breast (it tastes nothing like chicken!), milk, sugar, and cinnamon. Elegant, creamy, and surprisingly refined.
7 ingredients
9 steps
Ingredients
- 11 litre whole milk
- 2200g chicken breast (poached and finely shredded)
- 3150g sugar
- 480g rice flour
- 530g cornstarch
- 61 tsp vanilla extract
- 7Ground cinnamon to dust
Instructions
- 1Poach chicken breast until cooked through. Shred finely into very thin threads. Set aside.
- 2Mix rice flour and cornstarch with 200ml cold milk until smooth.
- 3Heat remaining milk and sugar in a pot over medium heat until near boiling.
- 4Gradually whisk in the flour mixture.
- 5Add shredded chicken.
- 6Cook on low heat 20–25 minutes, stirring constantly, until very thick and smooth.
- 7Add vanilla. Pour into individual dishes or a flat tray.
- 8Refrigerate at least 3 hours to set.
- 9Dust generously with cinnamon before serving.