Tavuk Gogsu, Turkish Chicken Breast Pudding
A famous Ottoman palace pudding where finely shredded chicken makes the milk pudding silky and chewy.
- Time1 hr 15 plus chilling
- LevelHard
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Poach the chicken in the water for 20 minutes until cooked through. Lift out and cool a little. Keep 100 ml of the poaching water out and discard the rest.
20 min - 2
Shred the chicken into very fine fibres, as fine as hair, along the grain. Put in a bowl of cold water, squeeze out, drain and repeat 3 times to remove the chicken flavour. Squeeze very dry.
- 3
Beat the shredded chicken to a fluffy paste with a rolling pin or in a food processor in short bursts, adding a spoonful of the cooled poaching water if it sticks.
- 4
Whisk the rice flour and cornflour with 150 ml of the cold milk. Heat the rest of the milk and the sugar until hot, then whisk in the flour mixture.
- 5
Add the chicken paste and cook over a medium heat, whisking, for 10 to 12 minutes until very thick and stretchy. Stir in the vanilla.
12 min - 6
Pour into a wetted shallow dish or bowl and cool, then chill for 4 hours. Turn out, slice, roll or fold into portions and dust with cinnamon.
240 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
