Tavukgöğsü

Boil the chicken breast in lightly salted water until completely cooked through. Let it cool.

Pull the meat apart into the finest possible shreds using your hands or a fork.

Place the chicken fibers in a bowl of ice water for 15-20 minutes. Drain and repeat the process 2-3 more times to completely remove any meaty taste and odor.

Transfer the chicken to a small saucepan, cover with a splash of milk, and warm for 5-10 minutes with lemon zest and cinnamon. Remove the aromatics and discard the milk.

In a separate saucepan, whisk together the rice flour or starch with a small amount of cold milk until smooth.

Add the remaining milk, sugar, and vanilla. Place over medium heat and stir constantly.

When the mixture begins to thicken, fold in the prepared chicken shreds.

Continue to cook for 8-10 minutes, stirring constantly, until the mixture is thick and creamy.

Pour the pudding into serving bowls or small ramekins.

Cool to room temperature, then chill in the refrigerator for at least 3 hours.