Ingredients

One boneless chicken breast (around 300g); 1 cup of sugar; 1 litre of milk 1/2 cup of rice flour; 1 tbsp of rose water or vanilla (optional).

Preparation and Cooking

• Boil the chicken breast in a pot until it’s well-cooked and soft. This can be done on a stovetop or inside your wood-fired oven. Once cooked, let it cool down. Then tear it into fibers manuallyr to get a very fine, stringy texture.
• In a pot, mix the sugar, milk, and rice flour until there are no lumps, and add the shredded chicken breast to the pot and mix well.
• Place the pot in the wood-fired oven and cook at a moderate temperature around 160-180°C, but stir the mixture every 5 min. Rose water can be added during this step for additional flavour.
• Then remove the pot before thickening and fill the single-serve clay pots and place back into the wood fired oven to cook until the top starts to thickening and gets slightly caremilised.
• For serving allow it to cool down. It can be served warm or completely cold in the fridge. Cinnamon or powdered sugar can be used as garnish if preferred.

Hints and Comments

• This Turkish dish is probably one of the fascinating diversity of world cuisines ever bringing a meat product in a desert.
• Cooking Tavuk Göğsu in a wood-fired oven is unconventional as it’s traditionally done on a stovetop, where the temperature is easier to control for this type of delicate dessert. Therfore, make sure that there is no flame radiation to avoid uncontrolled and high temperature.