Turkish Chicken Pudding Recipes

Steps:

• Using a mortar and pestle, grind mastic with 1 teaspoon sugar.
• In a medium bowl, dissolve cornstarch and flour in 1 1/2 cups cold water.
• In a large saucepan over medium heat, heat milk and remaining sugar, stirring occasionally, until sugar dissolves. Whisk in cornstarch and flour mixture. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes. Boil for 30 seconds, then remove from heat.
• Put a 9-by-13-inch flameproof metal baking pan over a medium-high burner and ladle in about 1 cup milk mixture, or enough to just cover bottom of pan. Let the pan heat to thoroughly burn the milk mixture. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. (Make sure to wear oven mitts.) The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color, just shy of black. Set the baking pan aside.
• Add vanilla and the mastic mixture to milk mixture in saucepan. Bring the mixture back to a boil, then pour it over burned pudding in baking pan. Let cool, then cover and refrigerate for at least 6 hours.
• Cut into small squares and transfer with a spatula to individual serving bowls, layering several pieces in each bowl, burned bottoms up.

Steps:

• Place the chicken in a saucepan filled with water and allow it to come to the boil. Reduce the temperature and let it simmer until the chicken is fully cooked, approximately 20 minutes. Remove the chicken from the saucepan, cool, pat dry and shred into very, very fine shreds. Mix the rice flour or corn starch with some milk. Add the cream, sugar and the rest of the milk to a pot and boil.
• Once the mixture reaches boiling, add a few spoonfuls of it to the rice flour slurry, to temper it, and then slowly empty the slurry into the pot and add the extract. Whisk the mixture constantly. As soon as it starts to thicken, add the shredded chicken and continue stirring until it is thick and set.
• Melt the butter in a heavy skillet and pour the pudding inches Cook, over medium-low heat, without stirring for 8-10 minutes, until it is caramelized (singed) underneath.
• Allow the pudding to cool in the skillet and serve from there. To serve - cut into pieces and 'flip' a piece onto a plate - the singed part should be on top.
• Delicious served with either Whipped Cream or Ice Cream. (plain is good, too).

Steps:

• Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender.
• Drain and bone, then tear into very thin hair fine fibers. Set aside and chill.
• Cover rice with warm water for 2 hours.
• Drain and place into a food processor and whirl until well ground.
• Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly.
• Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly.
• Reduce heat.
• Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved.
• Remove from heat. Pour into individual dessert bowls.
• Cool and sprinckle with cinnamon.
• Serve chilled.