Tavuk Göğsü

Instructions

1. Step 1

   In the mixing bowl, whisk the cold whole milk with rice flour and wheat starch until completely smooth and lump-free; keep this slurry in the bowl.

   Ingredients used: 60.0 gr Rice Flour, 60.0 gr Wheat Starch, 300.0 ml Whole Milk

   Cookware: mixing bowl, whisk

2. Step 2

   Put the remaining whole milk, granulated sugar, and cooked, finely shredded chicken breast in the saucepan. Cook over medium heat, whisking frequently, for 8 minutes until hot, steaming, and the sugar has dissolved.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Chicken Breast, 200.0 gr Granulated Sugar, 700.0 ml Whole Milk

   Cookware: saucepan — medium heat, whisk

3. Step 3

   Whisk the slurry from the mixing bowl into the hot milk mixture. Cook over low heat for 12 minutes, whisking constantly, until very thick, glossy, and softly bubbling with no floury taste.

   Timer: 12 min (fixed)

   Cookware: saucepan — low heat, whisk

4. Step 4

   Whisk butter into the hot pudding until glossy and fully incorporated. Wash and dry the emptied mixing bowl, then use the silicone spatula to transfer the pudding into it.

   Ingredients used: 30.0 gr Butter

   Cookware: mixing bowl, saucepan, Silicone spatula, whisk

5. Step 5

   Place the mixing bowl in the refrigerator promptly and chill for 120 minutes, until the pudding is fully cold and softly set; keep it chilled until serving.

   Timer: 120 min (fixed)

   Cookware: mixing bowl, refrigerator — chilling