Turkish Chicken Breast Pudding
A unique Turkish dessert, chicken breast pudding incorporates finely shredded chicken for a distinctive texture.
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Instructions
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Boil chicken in a saucepan until thoroughly cooked.
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Finely shred the cooked chicken by hand or with a fork.
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Rinse shredded chicken under cold running water in a fine strainer, pressing to release starches.
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Soak the chicken in cold water for 20 minutes, then drain; repeat this soaking and draining process 4-5 times.
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For the final soak, refrigerate the chicken in cold water overnight; the next day, rinse it thoroughly under cold water, then drain and squeeze out all excess water.
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Boil milk in a large saucepan, add the shredded chicken, and blend with a hand blender until very smooth; return to heat and cook, stirring constantly, for 20 minutes.
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Whisk cornstarch, rice flour, and 2 cups of water in a separate bowl until smooth; remove milk mixture from heat, then gradually whisk in the starch mixture in a thin stream.
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Return the pan to heat and cook, stirring constantly, for 5 minutes until the mixture begins to thicken and reaches scalding temperature.
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Stir in sugar and vanilla, then cook for 15 minutes until the pudding is very thick, periodically "slapping" the surface with a spoon to stir.
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Pour the cooled pudding into a wet shallow glass tray; once at room temperature, cover and refrigerate for 6 hours.
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Cut or scoop portions, then sprinkle with cinnamon before serving.