Chicken Breast Pudding
Turkish Cuisine
Tavuk Gogsu

Chicken breast pudding - Tavuk gogsu

Instructions - 6 servings

Cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes or until barely tender.

Drain and bone tear breast into very thin hair fine fibers. Set aside; chill. Cover rice with warm water for 2 hours.

Drain and place into a food processor container. Process until well ground. Mix ground rice with milk in a saucepan blending well. Cook over low heat for 5 minutes or until thickened, stirring constantly.

Stir in chicken breast-torn into fibers-mixing thoroughly. Cook for 5 minutes stirring gently and constantly. Reduce heat.

Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved.

Remove from heat. Pour into individual dessert bows. Cool and sprinkle with Cinnamon. Serve chilled.

Ingredients
Measure
Amount
Chicken breast
Cracked rice
Water
Milk
Sugar
Cinnamon
½ medium size
¾ cup
¼ cup
4 cups
1 1/5 cups
1 teaspoon
100 g (cooked)
150 g
60 ml
1 lt
240 g
2 g

 

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Regional characteristics

A specialty from Istanbul. Served with ice cream in summer.

Nutritive value
( Approx. per serving note: recipe for 6 servings)

Item
Measure

Energy
Protein
Fat
Carbohydrate
Calcium
Iron
Phosphorus
Zinc
Sodium
Vitamin A
Thiamin B1
Riboflavin B2
Niacin
Vitamin C
Cholesterol

368 cal
10.0 g
5.5 g
69.8 g
215 mg
0.67 mg
204 mg
1 mg
96 mg
364 iu
0.09 mg
0.31 mg
1.59 mg
2 mg
31 mg

Biography

Samples of Turkish Cuisine, Ministry of Culture Publications of General Directorate of Folk Cultures Research and Development.

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