Turkish Chicken Breast Pudding (Tavuk Göğsü)
Tavuk Göğsü
This silky, aromatic milk pudding with finely shredded chicken creates an unexpectedly harmonious sweet-savory flavor that's utterly unique. The dessert appears as a pristine white, creamy pudding with an incredibly smooth texture. It's a conversation starter that showcases Ottoman culinary sophistication at its finest.
Ingredients
Instructions
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Cook the chicken
Place chicken breast in a pot with enough water to cover completely. Bring to a boil over high heat, then reduce to medium heat and simmer for 25-30 minutes until the chicken is extremely tender and falls apart easily when pressed with a fork. Do not undercook as the chicken must be soft enough to shred completely.
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Shred chicken finely
Remove chicken from water and let cool for 5 minutes until safe to handle. Using your hands or two forks, shred the chicken into the finest possible threads over medium-low heat in a dry pan for 3-4 minutes, stirring constantly until the fibers become almost powder-like. Do not let any large pieces remain as they will ruin the smooth texture.
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Prepare milk mixture
Pour 800ml of milk into a heavy-bottomed saucepan and heat over medium heat for 5-6 minutes until it begins to steam but not boil. In a separate bowl, whisk cornstarch with remaining 200ml cold milk until completely smooth with no lumps. Do not add cornstarch directly to hot milk or it will form lumps.
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Combine ingredients
Add the shredded chicken to the hot milk and stir continuously over medium heat for 2-3 minutes until well distributed. Slowly pour in the cornstarch mixture while stirring constantly, then add sugar and salt. Do not stop stirring or the mixture may stick to the bottom and burn.
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Thicken the pudding
Continue cooking over medium-low heat for 15-20 minutes, stirring constantly with a wooden spoon until the mixture thickens to coat the back of the spoon and has a custard-like consistency. The mixture should be smooth and creamy without any grittiness. Do not cook on high heat or the milk may curdle.
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Add vanilla and serve
Remove from heat and immediately stir in vanilla extract for 30 seconds until fully incorporated. Pour into individual serving glasses or a large bowl and let cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until completely chilled and set. Dust with cinnamon before serving and do not skip the chilling time as the pudding needs to set properly.
Tips
Cooking Tips
The key to perfect Tavuk Göğsü is achieving the finest possible chicken texture - use a food processor to pulse the cooked chicken if hand-shredding isn't fine enough, and always cook the mixture slowly to prevent curdling.
Alternatives
If you can't find chicken breast, use turkey breast as a substitute, though the flavor will be slightly different. You can also use rice flour instead of cornstarch for a slightly different texture.
Serving & Storage
Traditionally served chilled in small glass bowls with a light dusting of cinnamon, this dessert pairs beautifully with Turkish coffee. Store covered in the refrigerator for up to 3 days, and stir gently before serving if it separates.
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