Tavuk Göğsü

Instructions

1. Step 1

   Place the chicken breast and water in a saucepan. Bring to a boil over high heat, then reduce to medium heat and cook until the thickest part of the chicken reaches 74°C.

   Timer: 15 min (fixed)

   Ingredients used: 120.0 gr Chicken Breast, 1500.0 ml Water

   Cookware: saucepan

2. Step 2

   Drain the chicken and let it cool enough to handle. Separate it into extremely fine fibers with a fork, then rinse the fibers under cold running water in a fine-mesh strainer and squeeze them dry.

   Timer: 10 min (fixed)

   Cookware: fine mesh strainer, fork

3. Step 3

   Whisk 1 cup (250 ml) of the milk with the rice flour and corn starch in a mixing bowl until completely smooth.

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

   Cookware: mixing bowl, whisk

4. Step 4

   Add the remaining 3 ¼ cup (750 ml) milk, the sugar, and the salt to the clean saucepan. Heat over medium heat, stirring, until steaming and the sugar has dissolved.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 200.0 gr Granulated Sugar, 750.0 ml Whole Milk

   Cookware: saucepan, whisk

5. Step 5

   Whisk the prepared starch slurry, then pour it gradually into the hot milk while whisking continuously. Cook over medium heat until thick, smooth, and gently bubbling.

   Timer: 8 min (fixed)

   Cookware: saucepan, whisk

6. Step 6

   Stir the prepared chicken fibers into the pudding. Cook over low heat, stirring firmly, until the fibers are evenly dispersed and the pudding is very thick.

   Timer: 5 min (fixed)

   Cookware: saucepan, whisk

7. Step 7

   Remove the saucepan from the heat and whisk in the butter until fully incorporated.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: saucepan, whisk

8. Step 8

   Transfer the pudding to a serving dish. Let it cool for 20 minutes, then refrigerate until cold and firmly set.

   Timer: 260 min (fixed)

   Cookware: serving dish

9. Step 9

   Dust the chilled pudding evenly with ground cinnamon and serve cold.

   Ingredients used: 2.5 gr Ground Cinnamon

   Cookware: serving dish