Tavuk Göğsü

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Boil the chicken breast in water until fully cooked and tender, about 15-20 minutes.

   Omtrent 20 min

   Kokkens tips: Ensure the chicken is cooked through before shredding.

2. 2

   Drain the chicken, let it cool slightly, then shred it into very fine, almost thread-like pieces. You can also pound it lightly with a mortar and pestle or use a food processor for a finer texture.

   Omtrent 10 min

   Kokkens tips: The finer the shredding, the better the texture of the pudding.

3. 3

   In a large heavy-bottomed pot, combine the milk, granulated sugar, rice flour, and cornstarch.

4. 4

   Whisk the mixture continuously over medium heat until it thickens and comes to a gentle boil.

   Omtrent 15 min

   Kokkens tips: Whisking prevents lumps and ensures even cooking.

5. 5

   Reduce the heat to low and add the finely shredded chicken breast and vanilla extract.

6. 6

   Continue to cook and stir for another 10-15 minutes, ensuring the chicken is fully incorporated and the pudding is very smooth and thick.

   Omtrent 15 min

   Kokkens tips: The pudding should have a cohesive, slightly elastic texture.

7. 7

   Pour the hot pudding into individual serving bowls or a single large dish.

   Kokkens tips: Rinse bowls with cold water before pouring for easier release, if desired.

8. 8

   Allow the pudding to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until thoroughly chilled and set.

   Omtrent 2 t

   Kokkens tips: Chilling is essential for the pudding to set properly and develop its characteristic texture.

9. 9

   Before serving, sprinkle with ground cinnamon if desired.