Marshallese-style Chicken Pudding

Ingredients

In this Marshallese adaptation of Tavuk göğsü, the traditional Turkish chicken pudding, we incorporate Marshallese flavors and ingredients to create a unique dish. While the original recipe uses milk and sugar as the base, we substitute it with coconut milk for a tropical twist. Additionally, we infuse the pudding with Marshallese spices like ginger, garlic, and turmeric to enhance the flavors and give it a distinct Marshallese touch. We alse have the original recipe for Tavuk göğsü, so you can check it out.

• 2 chicken breasts, boneless and skinless (500g / 1.1 lb) 2 chicken breasts, boneless and skinless (500g / 1.1 lb)
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 3 tablespoons tapioca starch 3 tablespoons tapioca starch
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 24g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the chicken breasts. Cook until the chicken is tender and fully cooked.
2. 2.
   Remove the chicken from the pot and shred it using two forks.
3. 3.
   In a separate bowl, mix the tapioca starch with a little water to create a slurry.
4. 4.
   In the same pot, add the coconut milk, ginger, garlic, turmeric powder, and salt. Stir well to combine.
5. 5.
   Bring the coconut milk mixture to a simmer over medium heat.
6. 6.
   Slowly pour in the tapioca starch slurry while stirring continuously to avoid lumps.
7. 7.
   Cook the mixture for about 5 minutes, or until it thickens to a pudding-like consistency.
8. 8.
   Add the shredded chicken to the pot and stir until well combined.
9. 9.
   Remove from heat and let the pudding cool slightly.
10. 10.
    Serve the Marshallese-style Chicken Pudding warm, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Tapioca starch — Make sure to mix the tapioca starch with water to create a slurry before adding it to the pudding to prevent lumps.

Tips & Tricks

• For added flavor, you can marinate the chicken breasts with a mixture of ginger, garlic, and turmeric powder before cooking.
• Adjust the amount of ginger and garlic according to your taste preferences.
• Garnish the pudding with toasted coconut flakes for an extra touch of Marshallese flavor.
• Serve the pudding with steamed rice or breadfruit for a complete meal.
• Leftovers can be refrigerated and reheated gently on the stovetop or in the microwave.

Serving advice

Serve the Marshallese-style Chicken Pudding warm as a main dish. It pairs well with steamed rice or breadfruit. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Marshallese-style Chicken Pudding in individual bowls or on a large serving platter. Sprinkle some toasted coconut flakes and fresh cilantro on top for an appealing presentation. The creamy white pudding with golden specks of spices will be visually enticing.