Turkish Chicken Breast Pudding Recipe – Turkey Special
Turkish Chicken Breast Pudding is a distinctive and delightful dessert that harmoniously blends the savory essence of chicken with the sweet indulgence of pudding. To create this creamy and rich treat, chicken breasts are simmered in milk until tender, then combined with sugar, rice flour, and vanilla. The mixture is cooked until it reaches a thick, pudding-like consistency, then chilled to perfection. The result is a smooth and velvety pudding with a subtle chicken undertone that surprises and pleases the palate. Serve this Turkish delicacy chilled, garnished with pistachios for an elegant finishing touch.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Turkish Chicken Breast Pudding Ingredients :
- 1/2 chicken breast
- 4 1/4 cups (1 liter) whole milk
- 1/3 cup cornstarch
- 1/3 cup white rice flour
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups water
How to Make Turkish Chicken Breast Pudding
Place the chicken breast in a saucepan with enough water to cover it. Bring to a boil and cook until the chicken is fully cooked through.
Remove the cooked chicken from the pan and shred it finely with your fingers or using a fork. Ensure the chicken is finely shredded.
Rinse the shredded chicken under cold water in a fine wire strainer for several minutes, pressing gently to remove excess liquid
Prepare a bowl of cold water. Place the strainer with the shredded chicken over it and soak for about 20 minutes. Drain and repeat this rinsing process four to five times.
After the final rinse, place the strainer with chicken in a bowl of cold water and refrigerate overnight. The next morning, drain and rinse the chicken under cold running water a few more times, then drain thoroughly, squeezing out excess water. Set aside.
Cooking the Pudding:
In a large saucepan, bring the milk to a boil. Add the shredded chicken and blend with a hand blender until very smooth. Return the pan to the heat and cook for about 20 minutes, stirring constantly.
In a separate bowl, whisk together the cornstarch, rice flour, and about 2 cups of water until smooth. Remove the milk mixture from heat. Gradually drizzle the starch mixture into the milk, whisking constantly.
Return the saucepan to the heat and bring to scalding temperature, stirring constantly. Cook for about 5 minutes until the mixture begins to thicken.
Stir in the sugar and vanilla extract, and continue cooking for another 15 minutes until the pudding becomes very thick, and you can no longer stir it easily. Use the back of a wooden spoon to stir and “slap” the surface to keep it moving as it cooks
Wet the bottom and sides of a shallow glass or ceramic tray. Pour the pudding into the wet tray and allow it to cool to room temperature. Cover with plastic wrap and refrigerate for about 6 hours until set.
Serve the pudding by cutting into portions or scooping with a large spoon. Sprinkle each portion with cinnamon before serving.
This Turkish Chicken Breast Pudding combines the unique savory flavor of chicken with the sweetness of traditional pudding, making for a memorable and rich dessert experience.
