🇹🇷 Turkey · Dessert
Tavuk Göğsü (Turkish Chicken Breast Pudding)
By eatmundo · July 5, 2026
A surprisingly delightful and ancient Ottoman dessert, Tavuk Göğsü is a creamy, sweet pudding with a unique secret ingredient: finely shredded chicken breast. When cooked slowly with milk and sugar, the chicken becomes almost undetectable in texture, lending a distinctive richness and silkiness that must be experienced to be believed.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by preparing the chicken: Place 1 small (150-200g) boneless, skinless chicken breast in a small pot with enough water to cover it. Bring to a boil, then reduce heat and simmer for 15 minutes until fully cooked. Drain, rinse under cold water, and let cool completely.
- 2
Once cooled, shred the chicken breast incredibly finely. The goal is to separate it into fibers almost like cotton. You can use your fingers, two forks, or even a food processor for a very fine texture, ensuring no lumps remain.
- 3
In a large, heavy-bottomed saucepan, combine 4 cups of cold milk, 1 cup of granulated sugar, 2 tablespoons of rice flour, and 1 tablespoon of cornstarch. Whisk these ingredients together thoroughly until there are no lumps.
- 4
Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. It should coat the back of a spoon. This constant stirring is key to a smooth, lump-free pudding!
- 5
Reduce the heat to low, then add the finely shredded chicken breast and 1 tablespoon of unsalted butter to the thickened pudding. Continue to stir for another 5 minutes, allowing the flavors to meld and the butter to melt completely, creating a luxurious consistency.
- 6
Pour the hot pudding into individual serving bowls or a single large dish. Ensure the chicken fibers are evenly distributed. Let the puddings cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- 7
Before serving, generously dust the top of each Tavuk Göğsü with ground cinnamon. This classic garnish adds a beautiful aroma and visual appeal to your unique and delicious Turkish chicken breast pudding. Enjoy cold!
Frequently Asked Questions
How should the chicken breast be prepared for Tavuk Göğsü to achieve the correct texture?+
The cooked chicken breast needs to be very finely shredded and then thoroughly pounded until it almost disintegrates and becomes fibrous. This process is crucial for the pudding's unique silky-chewy texture.
How do I know when the Tavuk Göğsü pudding has cooked to the right thickness?+
Stir the pudding constantly over medium heat until it thickens significantly and coats the back of a spoon without running off. It should be rich and creamy, resembling a thick custard.
What is the best way to prevent lumps when adding the rice flour and cornstarch to Tavuk Göğsü?+
Always dissolve the rice flour and cornstarch completely in a small amount of cold milk or water before adding them to the warm mixture. Whisk this slurry vigorously as you incorporate it to ensure a smooth pudding.
Is it possible to omit the chicken breast from Tavuk Göğsü, or what is its main role in the pudding?+
While the flavor is very subtle, the chicken breast is essential for the traditional Tavuk Göğsü's signature chewy, fibrous texture. Omitting it would result in a standard milk pudding, losing its distinctive character.
Mundo Match
Dishes across the world that share Tavuk Göğsü (Turkish Chicken Breast Pudding)'s core ingredients.
