Traditional Chicken Breast Pudding

Ingredients

• 1 chicken breast (skinless)
• 1 liter milkInstead: oat milk
• 1 cup granulated sugar
• 3 tablespoons rice flourInstead: bulgur
• 2 tablespoons wheat starch
• 1 teaspoon vanilla extract
• 1 tablespoon butterInstead: olive oil
• Ground cinnamon for topping

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Boil the chicken breast until tender, then shred the meat by hand, soak in water for 30 minutes, and squeeze out the water thoroughly.

2. 2

   Pound the shredded chicken in a mortar until it reaches a gum-like consistency or process it in a food processor.

3. 3

   In a saucepan, whisk together milk, sugar, rice flour, and starch, cooking over medium heat until it thickens.

4. 4

   Add butter and vanilla to the boiling pudding and stir well.

5. 5

   Add the pounded chicken to the hot pudding, whisk until smooth, and simmer for 5 minutes.

6. 6

   Pour into a wet dish, let cool at room temperature, chill in the fridge for at least 3 hours, slice, and serve with cinnamon.

Note. To get the chewy stringy texture, the chicken must be pounded in a mortar after boiling and rinsed to remove any meat odor.