Ice cream and chilled desserts
This distinctive, light Ottoman dessert is made by slowly cooking finely shredded chicken breast in sweetened milk. Its unexpected texture makes it an intriguing treat for special occasions.
Boil the chicken breast in unsalted water until tender and easy to pull apart. Once cool, shred it into fine strands.
Add the shredded chicken and the milk to a saucepan. Simmer over low heat for a long time, until the chicken strands are thoroughly incorporated into the milk.
Add the sugar, rice flour mixed with a little cold milk, and the cornstarch. Cook, stirring constantly, until thickened. Caution: Keep stirring without interruption so the mixture does not scorch on the bottom.
Divide the mixture among serving bowls. Once it reaches room temperature, chill in the refrigerator for at least 2 hours. Sprinkle with cinnamon before serving, if desired.
Important: After boiling the chicken breast, shred it into fine strands; otherwise, the dessert may have a rough texture. Allergen: contains milk and dairy products. Store in a covered container in the refrigerator for up to two days.
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