Tavuk Göğsü Milk Pudding

Instructions

1. Step 1

   Coat the inside of the shallow dish evenly with the softened butter.

   Ingredients used: 15.0 gr Butter

   Cookware: Shallow Dish

2. Step 2

   Place 4 ¼ cup (1000 ml) water and the chicken breast in the saucepan. Bring to a gentle simmer over medium heat, reduce to low heat, and cook until the center reaches 74°C.

   Timer: 15 min (fixed)

   Ingredients used: 150.0 gr Chicken Breast, 1000.0 ml Water

   Cookware: saucepan

3. Step 3

   Transfer the cooked chicken to a clean mixing bowl and let it cool until safe to handle. Pull it into extremely fine strands with two forks.

   Timer: 10 min (fixed)

   Cookware: fork, mixing bowl

4. Step 4

   Rinse the shredded chicken in the remaining 6 ¼ cup (1500 ml) water, using three changes of water. Drain through the fine-mesh strainer and press firmly to remove excess liquid.

   Timer: 5 min (fixed)

   Ingredients used: 1500.0 ml Water

   Cookware: fine mesh strainer, mixing bowl

5. Step 5

   Whisk 1 cup (250 ml) milk with the rice flour and cornstarch until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Cornstarch, 80.0 gr Rice Flour, 250.0 ml Whole Milk

   Cookware: mixing bowl, whisk

6. Step 6

   Combine the remaining 3 ¼ cup (750 ml) milk and the sugar in the clean saucepan. Heat over medium heat, whisking occasionally, until steaming and the sugar has dissolved.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Granulated Sugar, 750.0 ml Whole Milk

   Cookware: saucepan, whisk

7. Step 7

   Whisk the prepared flour mixture into the hot milk. Cook over low heat, whisking continuously, until the pudding is thick, smooth, and bubbling gently.

   Timer: 8 min (fixed)

   Cookware: saucepan, whisk

8. Step 8

   Add the prepared chicken and continue cooking over low heat while beating vigorously until the strands disperse throughout the pudding.

   Timer: 8 min (fixed)

   Cookware: saucepan, whisk

9. Step 9

   Spread the pudding in the prepared shallow dish and smooth the surface. Cool for 20 minutes, then refrigerate at 4°C or below until fully set.

   Timer: 260 min (fixed)

   Cookware: rubber spatula, Shallow Dish

10. Step 10

    Dust the chilled pudding evenly with ground cinnamon, then cut or spoon into portions and serve cold.

    Ingredients used: 2.0 gr Ground Cinnamon

    Cookware: Shallow Dish