History of ‘chicken breast’ pudding:
Chicken breast is a milky dessert that has passed from the Romans to Byzantium and then to the Turks. The Romans do this delicious dessert; Ir A young cock is cut and boiled. The breast is extracted from its fibers while it is hot. Meanwhile boiled milk in a pot. The chicken breast meat, separated from the fibers, is put into this milk and cooked by beating with a wooden mallet. When the chicken meat is thoroughly mixed with milk, a sufficient amount of beaten almonds are added to make it thick and more milk is added. In the final stage, some honey is added to sweeten it. Today, the cooking method is very similar. Instead of almonds, we add rice flour, sugar is used instead of honey, cinnamon is added before serving. This recipe was known in Europe until the end of the Middle Ages then disappeared. The Turks accepted this delicious dessert and even burned the bottom of the tray and invented their own version called Kazandibi.
- 1 chicken breast
- 1 lt milk
- 250 gr rice flour
- 350 g powdered sugar
- Powdered sugar to sprinkle on the base of the tray
- Cinnamon for service
Boil the chicken breast. Let the boiled chicken breast stay in cold water until it soaks and softens thoroughly. Fibers of the meat will soften in this process. Change the water several times and separate its fibers after there is no more chicken smell.
Boil milk in a pan. Create a paste from rice flour in a bowl by adding in some water.
Add the rice flour mixture to the milk and mix well. Then add sugar and the chicken breast.
The mixture will quickly become dark and difficult to mix. Mix with a wooden spoon until the chicken breast is chewed (softened).
Sprinkle powdered sugar on an oven tray. (Cover the entire surface). Then pour the mix on top.
Cook the tray until the bottom of the mix gets red/brown. We would recommend you to keep rotating the tray to ensure it is evenly cooked. You can keep checking the state of the bottom with the help of a spatula.
When ready take the tray out of the oven and place it on cold water to cool down. Best practice would be to leave it for a 3-4 hours after placing a stretch film on top of the tray.
Remove the pudding from the tray in portions with the help of a spatula. You can try to make a roll to make it look good. (It takes time to learn)
We love to serve it with cinnamon sprinkled on top, and vanilla ice cream in the summertime.
For 6 to 8 people.
Preparation time 30 min.
Cooking time 30 min. 180-200C