Turkish Chicken Milk Pudding

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A classic Ottoman-era dessert that sounds unusual but tastes like a silky, fragrant vanilla pudding. Finely poached chicken breast melts into sweetened milk thickened with rice flour, then chills until set and gets a dusting of cinnamon. The result is a delicate, comforting custard with a subtle savory undertone that makes it unforgettable.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 8 gFat
• 4 gSaturated Fat
• 28 gCarbs
• 0 gFiber
• 27 gSugar
• 16 gProtein
• 115 mgSodium
• 320 mgPotassium
• 245 mgCalcium
• 0.5 mgIron
• 1 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the pudding

• 1 large boneless skinless chicken breast (about 250 g)
• 6 cups (1.4 L) whole milk
• 3/4 cup (150 g) granulated sugar
• 3 tablespoons rice flour
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 1 strip lemon peel (optional, for poaching)

For serving

• Ground cinnamon, for dusting
• Chopped pistachios or walnuts (optional)

Directions

1. Place the chicken breast in a small saucepan, cover with water, add the lemon peel and a pinch of salt, then poach gently for 12-15 minutes until fully cooked. Drain and let cool completely.
2. Using two forks or your fingers, shred the chicken breast very finely, then chop and rub it against a cutting board until it becomes almost paste-like and thread-thin; this step is key to a smooth texture.
3. In a small bowl, whisk the rice flour with 1/2 cup of the cold milk until completely smooth with no lumps. Set aside.
4. Pour the remaining 5 1/2 cups milk into a heavy-bottomed saucepan, add the sugar and pinch of salt, and heat over medium until steaming and the sugar dissolves, about 5 minutes.
5. Slowly whisk the rice flour slurry into the hot milk and cook, whisking constantly, for 6-8 minutes until the mixture thickens enough to coat the back of a spoon.
6. Stir in the finely shredded chicken and vanilla extract and continue cooking over low heat for another 4-5 minutes, whisking often so the chicken disperses evenly and the pudding thickens further.
7. Divide the hot pudding among 6 small ramekins or dessert bowls and let cool to room temperature, then refrigerate for at least 2 hours until well chilled and set.
8. Just before serving, dust the tops generously with ground cinnamon and scatter chopped pistachios over if desired.
9. Serve cold in the ramekins, or for a traditional presentation, run a knife around the edge and unmold onto plates.

Cook’s Notes

• Shred the chicken as finely as possible, almost to a paste; any coarse strands will feel unpleasant in the silky pudding.
• Stir constantly while the milk thickens to prevent the rice flour from clumping or scorching on the bottom.
• For an authentic Ottoman flavor, you can steep a split vanilla bean in the warming milk instead of using extract.
• If the pudding does not set firmly, it may need a few more minutes of cooking; rice flour thickening is subtle and improves with extra simmer time.
• This dessert is best enjoyed within 24 hours of making, as the chicken aroma can become more pronounced after longer storage.

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