Turkish
Tavuk Göğsü
A traditional Turkish milk pudding enriched with finely shredded chicken breast, giving it its distinctive silky, elastic texture. It is served chilled with a light dusting of cinnamon.
Watch it madeNefis Yemek Tarifleri | Bugün Ne Pişirsem? · 1:15
Ingredients
- Boneless skinless chicken breast80g
- Whole milk500ml
- Granulated sugar90g
- Rice flour30g
- Wheat starch15g
- Unsalted butter15g
- Mastic gum, crushed with a pinch of sugar1 tiny piece
- Salt1 pinch
- Ground cinnamon1 tsp, for serving
Method
- Place the chicken breast in a small saucepan, cover with water, and simmer gently until fully cooked and tender, about 18 to 20 minutes.
- Drain the chicken, let it cool, then tear it into extremely fine fibers with your fingers, removing any tough pieces.
- Place the shredded chicken in a bowl of cold water, rub it gently, drain, and repeat 3 to 4 times to remove any strong aroma.
- Squeeze the chicken fibers very well in your hands until almost dry.
- In a heavy saucepan, whisk together the cold milk, sugar, rice flour, wheat starch, and salt until completely smooth.
- Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble softly.
- Reduce the heat to low, add the squeezed chicken fibers, and beat the pudding firmly with a wooden spoon for 10 to 12 minutes, pressing and stretching the mixture so the fibers disappear into the pudding.
- Stir in the butter and crushed mastic, then cook for 2 more minutes until glossy, thick, and slightly elastic.
- Pour the pudding into two shallow serving dishes and smooth the tops with the back of a wet spoon.
- Let cool to room temperature, then refrigerate for at least 2 hours until fully set.
- Serve chilled with ground cinnamon dusted over the top.
Common questions
Can I substitute the chicken breast with another cut or leave it out?
Use boneless, skinless chicken breast for the cleanest flavor and finest fibers. Thighs are too flavorful and can taste savory. There’s no good vegetarian substitute; the texture depends on the chicken fiber, so leaving it out changes the dish completely.
How long does Tavuk Göğsü take from start to finish?
Plan on about 45 to 60 minutes total. Simmering the chicken takes 20 minutes, shredding and washing it another 10 to 15, and cooking and beating the pudding 15 to 20 minutes, plus chilling time before serving.
What are the most common mistakes when making this pudding?
The biggest mistakes are not shredding the chicken finely enough, skipping the repeated washing, and under-beating the pudding after adding the chicken. Also avoid high heat, which can scorch it or make the starch mixture lumpy.
How should I store Tavuk Göğsü, and how long does it keep?
Cool it completely, then cover and refrigerate. It keeps well for 3 to 4 days. Serve it cold straight from the fridge. Do not freeze it, because freezing usually ruins the smooth texture and makes it watery after thawing.
What is the best way to serve Tavuk Göğsü?
Serve it chilled in slices or spooned into bowls, dusted lightly with ground cinnamon. A little extra melted butter or a few drops of rosewater are sometimes used, but cinnamon is the classic finish and balances the sweetness.