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6 Serves
64 Mins
Boil the chicken breast in water until fully cooked, then shred it into extremely fine fibers using a fork.
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TurkishVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
191 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
601 mg / 4,700 mgSodium
220 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
0 g / 28 gSugar
41 g / 50 gSaturated Fat
4 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a saucepan, whisk together the milk, sugar, rice flour, and cornstarch until smooth.
Cook the mixture over medium heat, stirring constantly until it thickens into a pudding consistency.
Fold the finely shredded chicken into the pudding mixture and add vanilla extract, stirring vigorously to ensure a smooth texture.
Pour the pudding into a serving dish and refrigerate until completely set and chilled before serving.
3
g58
g0
g
Italian