Tavuk Göğsü (Tavuk Göğsü) — Turkish Milk Pudding with Shredded Chicken

• 200 gchicken breast, skinless boneless (choose a thick single breast for easier shredding)
• 1000 mlwater (for poaching)
• 2 gfine salt (helps season the poaching water lightly)
• 1000 mlwhole milk
• 160 ggranulated sugar
• 60 grice flour (traditional thickener for the characteristic texture)
• 20 gcornstarch (adds extra silkiness and clean slice)
• 20 gunsalted butter (for glossy finish)
• 5 mlvanilla extract (optional but common in modern home versions)
• 4 gground cinnamon (about 1/2 tsp, for dusting)

Instructions

1. 1

   Poach the chicken breast so it stays pale and mild. Add the chicken, water, and salt to a saucepan, bring to a gentle simmer, then cook at a low simmer for 18 minutes until the center reaches 74°C/165°F.

2. 2

   Cool and shred the chicken as finely as possible so it disappears into the pudding. Transfer the cooked chicken to a plate, let it cool for 10 minutes, then shred into hair-thin strands using your fingers or two forks.

3. 3

   Rinse and knead the shredded chicken to remove any savory aroma and create the traditional elastic texture. Put the shreds in a bowl, cover with cold water, knead for 2 minutes, drain, and repeat this rinse-and-knead cycle 3 times.

4. 4

   Make a smooth slurry so the pudding thickens without lumps. In a small bowl, whisk 200 ml of the milk with the rice flour and cornstarch until completely smooth, then set it aside while you heat the remaining milk.

5. 5

   Heat the milk and dissolve the sugar gently to avoid scorching. In a heavy-bottom pot, warm the remaining 800 ml milk over medium heat until steaming (about 70–80°C), then whisk in the sugar until fully dissolved.

6. 6

   Thicken the pudding slowly for a silky, sliceable result. While whisking continuously, pour in the starch-and-rice-flour slurry, then cook 6–8 minutes until the mixture bubbles lazily and leaves thick ribbons on the surface.

7. 7

   Incorporate the chicken so it distributes evenly and becomes nearly invisible. Add the drained shredded chicken and whisk firmly for 2 minutes, then switch to a spatula and cook 3 more minutes, stirring and pressing to break up any clumps.

8. 8

   Finish with butter and vanilla for gloss and a clean dairy aroma. Turn off the heat, stir in the butter until melted, then mix in the vanilla extract and rest the pot for 2 minutes to let bubbles subside.

9. 9

   Portion and chill so the pudding sets with the classic tavuk göğsü bite. Pour into 8 small bowls or one 20 cm dish, press plastic wrap directly onto the surface, and refrigerate for at least 4 hours before serving.

10. 10

    Serve cold with a light cinnamon finish. Remove the wrap, dust evenly with the measured ground cinnamon, and portion with a spoon (or slice if set in a dish) for a smooth, slightly springy texture.