“Tavuk Göğsü:” Rice Pudding with Shredded Chicken Breast
Finely slice chicken breast and boil with enough water to cover. Shred the boiled chicken breast with the help of two forks and wash thoroughly. Add water to the shredded chicken and let rest until the smell completely disappears. Drain and squeeze dry.
Add cold milk and shredded chicken into a large saucepan and boil for 10 minutes. Place rice flour and corn starch in a separate bowl and add a spoonful of the boiling milk to dissolve. Add the starch mixture into the saucepan and whisk. Continue to whisk as you stir in sugar and gum mastic. Melt the gum mastic with the help of a wooden spoon and beat the mixture until well blended and cooked. When the chicken breast turns to paste, remove from heat add a small amount of butter, letting it melt on its own. Stir and divide into ramequins once fully cooked. Let cool and place in refrigerator until it is time to serve.
Serve with a sprinkle of cinnamon and a scoop of vanilla ice cream on the side.