One small chilled Turkish milk pudding whose finely separated cooked chicken fibers give it a gentle stretchy texture, flavored with vanilla and cinnamon rather than savory seasonings.
15 gChicken breasts
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0.75 cupMilk
0.5 tspButter
3 cupsWater
12 gRice Flour
18 gSugar
6 gCorn Starch
0.5 mlVanilla Extract
0.1 gCinnamon
Cover all the already cooked plain chicken with 100 ml cold water in a small covered container and refrigerate for 240 minutes. Drain and discard this water. Separate the chicken by hand into very fine hairlike fibers, rinsing and rubbing them through six successive 100 ml changes of fresh cold water. Discard every change of water. Squeeze the fibers thoroughly, keeping all the chicken and no soaking water.
Whisk all the rice flour and cornstarch into 40 ml cold milk until smooth. Heat the remaining 110 ml milk with all the sugar in a very small heavy saucepan just to a gentle boil. Gradually whisk in all the slurry. Stir over low heat for 3-4 minutes until bubbling and thick, reaching into the corners to prevent lumps.
Stir all the squeezed fine chicken fibers into the pudding and simmer very gently for 10 minutes, stirring constantly, until smooth and slightly stretchy; the entire mixture must reach at least 74 °C. Remove from the heat and mix in all the butter and vanilla. Transfer all of it to a narrow heatproof beaker and blend briefly with an immersion blender until no chicken clumps remain, then whisk until silky.
Scrape all the pudding into one shallow 250 ml dessert dish. Cool for 20 minutes, cover and refrigerate for 240 minutes until completely chilled and set. Dust with all the measured cinnamon and serve the entire dish as one dessert portion. Nuts, fruit, cream and extra sugar are not included.