This Turkish pudding combines milk, rice flour and a small amount of chicken breast to make a smooth, firm dessert. Cinnamon adds a warm, spiced contrast to its mild flavor.
Tavuk göğsü literally means chicken breast and is the name of a Turkish milk pudding in which chicken plays an unexpected but defining role. The amount of meat is small: after cooking, the chicken breast is pulled into very fine strands and mixed into the pudding. The flavor remains mild; what sets it apart is mainly its firm, silky texture with very fine strands. That makes it different from an ordinary milk-and-starch pudding.
Rice flour forms the base and thickens the milk as it cooks. Keep stirring with a whisk across the bottom of the pan, especially once the mixture starts to thicken: otherwise, the rice flour can stick or form lumps. A little cornstarch helps the pudding set evenly without replacing the rice flour. The chicken must be cooked through before you pull it apart; gently poaching it keeps the meat tender. Rinsing it with cold water and carefully separating the strands helps keep the chicken flavor subtle.
Use whole milk for a creamy pudding and plain, unseasoned rice flour. Rice flour is not the same as rice starch; the latter can thicken the pudding differently. If you don’t want to use cornstarch, you can replace it with the same amount of extra rice flour, though the texture may be a little firmer and less smooth. Pull the chicken into strands as fine as possible: larger pieces stand out more and don’t suit the even texture as well. Cinnamon is the classic, simple finishing touch; sprinkle it over the pudding just before serving.
The pudding needs time to set in the fridge, so make it well before dessert time. Serve it thoroughly chilled, straight from a shallow dish or in small bowls. A light dusting of cinnamon is enough; extra sweet toppings or fruit distract from the delicate milky flavor and distinctive texture. Cover leftovers and store them in the fridge, then eat them within two days. Freezing is not recommended, as the pudding may become watery or grainy after thawing.
Put the chicken breast in a small saucepan and add cold water until the chicken is just covered. Bring the water almost to a boil and gently poach for 12–15 minutes, until the chicken is fully cooked. Drain and briefly rinse with cold water.
Pull the chicken apart into the finest strands possible using your fingers or two forks. Remove any tough pieces and set the chicken aside.
In a bowl, whisk the rice flour and cornstarch with 200 ml cold milk until smooth. Make sure no dry lumps remain.
Heat the remaining 800 ml milk with the sugar and salt in a large saucepan over medium heat. Stir regularly and don’t let the milk boil hard.
While whisking, pour the rice flour mixture into the warm milk. Reduce the heat to low to medium and stir constantly with a whisk, including across the bottom and into the corners of the pan. Simmer gently for 8–12 minutes, until the pudding is thick and smooth.
Stir the fine chicken strands into the pudding and heat for another 2 minutes, continuing to stir. Remove the pan from the heat.
Spoon the pudding into a shallow dish or divide it among six small bowls. Let it cool, then cover and refrigerate for at least 3 hours to set.
Dust with cinnamon just before serving.
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