Dairy-Free Tavuk Göğsü (Chicken Breast Pudding)

Ingredients

• 1 Chicken Breast
• 1/2 cup Rice Flour
• 3/4 cup Sugar
• 4 cups Dairy-Free Milk
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon

Instructions

1. 1Place the 1 chicken breast in a medium pot and cover it with water. Bring the water to a boil over high heat, then reduce the heat to medium-low (200-225°F / 95-105°C) and simmer for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove the chicken breast from the pot, let it cool slightly, then finely shred it into very thin fibers using two forks or your fingers; set aside.
2. 2In a 3-quart (2.8-liter) heavy-bottomed saucepan, whisk together the 1/2 cup of rice flour and the 3/4 cup of sugar until well combined.
3. 3Gradually pour the 4 cups of dairy-free milk into the saucepan, whisking continuously to ensure no lumps form. Place the saucepan over medium heat (325-350°F / 160-175°C) and cook, stirring constantly with a whisk or wooden spoon, for 20-25 minutes, until the mixture visibly thickens to a pudding consistency that coats the back of a spoon.
4. 4Reduce the heat to low (200-225°F / 95-105°C). Add the finely shredded 1 chicken breast to the thickened mixture and stir thoroughly with a wooden spoon to combine it evenly.
5. 5Continue cooking the pudding on low heat for another 15-20 minutes, stirring frequently, to allow the chicken fibers to break down further and create a smooth, slightly stretchy texture throughout the pudding.
6. 6Remove the saucepan from the heat. Stir in the 1 teaspoon of vanilla extract until fully incorporated. Carefully pour the hot pudding evenly into four individual serving dishes or into one large serving bowl.
7. 7Allow the pudding to cool at room temperature for at least 30 minutes. Once cooled slightly, transfer the dishes to the refrigerator and chill for a minimum of 2 hours to allow the pudding to set completely. Before serving, sprinkle the top of the pudding with the 1/2 teaspoon of ground cinnamon.

Substitutions

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