Tavuk Gogsu (Chicken Milk Pudding)

An Ottoman milk pudding with finely pounded chicken breast hidden inside, giving it a unique stretchy texture. Served cold with cinnamon, the classic of Turkish pudding shops.

Ingredients

• 1000 g (4 cups) whole milk
• 180 g (1 scant cup) sugar
• 60 g (4 tbsp) rice flour
• 30 g (3 tbsp) cornstarch
• 60 g boiled chicken breast
• 3 g (½ tsp) vanilla extract
• 2 g (1 tsp) ground cinnamon

Instructions

1. 1

   Pull the boiled chicken breast apart along the grain, then pound it with a mortar or the back of a knife into very fine, cotton-like threads.

2. 2

   Put about four-fifths of the milk and the sugar in a pot and heat over medium heat until the sugar dissolves.

3. 3

   Whisk the rice flour and cornstarch into the remaining cold milk until lump-free; stir it into the warm milk.

4. 4

   Cook over low heat, stirring constantly, for 15-20 minutes until the pudding thickens and drops heavily from the spoon.

5. 5

   Add the chicken threads and cook for 5 more minutes, beating vigorously, until the pudding turns elastic. Remove from the heat and stir in the vanilla.

6. 6

   Pour into a wetted 20x30 cm pan, let cool slightly and chill for at least 4 hours. Cut into squares or roll into logs and sprinkle with cinnamon to serve.

Nutrition

Per serving