An extraordinary Ottoman milk pudding made with finely shredded chicken breast that dissolves into the creamy base, creating a silky, subtly savory dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: individual glass dishes
Garnishes: ground cinnamon, crushed pistachios
Accompaniments: Turkish coffee
Instructions
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1
Poach the chicken breast until fully cooked, then shred into the finest possible fibers by pulling apart repeatedly with two forks.
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2
Soak the shredded chicken in cold water for several hours, changing the water frequently until the fibers are white and flavorless.
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3
Whisk rice flour and cornstarch into cold milk, add sugar, then cook over medium heat stirring constantly until it begins to thicken.
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4
Add the drained chicken fibers to the thickening milk mixture, stirring vigorously so they dissolve completely into the creamy pudding.
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5
Stir in butter, vanilla, and rosewater if using, continuing to cook and stir for fifteen more minutes until very thick and glossy.
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6
Pour into individual serving dishes, cool to room temperature, then refrigerate until set and garnish with a dusting of ground cinnamon.
Did You Know?
Most first-time tasters cannot detect the chicken in this pudding — the breast dissolves so completely it becomes an invisible thickening agent.
Chef's Notes
Equipment Tips
- heavy saucepan
- serving dishes
- fine sieve
- fork
Garnishing
ground cinnamon, crushed pistachios
Accompaniments
Turkish coffee
The Story Behind Tavuk Göğsü
Tavuk göğsü is among the most unusual desserts in world cuisine, originating in Ottoman palace kitchens where cooks experimented with chicken as a binding agent in sweets. This medieval technique predates modern food science by centuries.
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