Tavukgöğsü is a distinctive, mildly sweet delicacy from Ottoman cuisine, made by slow-cooking shredded chicken breast in sweetened milk for a long time. This rare dessert, surprising in texture, is enjoyed with curiosity at special occasion tables.
Poach the chicken breast in unsalted water until it softens and easily falls apart; once cooled, shred it into fine strands.
Transfer the shredded chicken with the milk into a pot and simmer over low heat for a long time, until the strands are thoroughly blended into the milk.
Add the sugar and the rice flour and cornstarch mashed with a little cold milk, then cook, stirring constantly, until it thickens. Careful: keep stirring continuously so it doesn't stick to the bottom.
Divide the mixture among serving bowls; once at room temperature, chill in the refrigerator for at least two hours, and sprinkle with optional cinnamon before serving.
Important: After boiling the chicken breast, shred it finely into thin strands, otherwise the dessert's texture will stay uneven. Allergen: contains milk and dairy products. Can be kept in the refrigerator in a sealed container for two days.
Don't add salt to the water while boiling the chicken breast; keeping salt out of the sweet syrup mixture while it cooks keeps the texture and flavor balanced.
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