At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 8 servings
• Prep time: 20 minutes, plus 4-5 hours or overnight soaking and overnight chilling
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 8 servings.

• Calories: 260 kcal
• Protein: 8 g
• Carbohydrates: 36 g
• Fat: 10 g
• Sodium: 101 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Pudding

Have these measured and ready before you begin.

• 4 ounces (115 g) fully cooked boneless chicken breast
• about 3/4 U.S. cup plus 1 tablespoon (200 ml) water
• 1 liter milk (about 4 1/4 U.S. cups)
• 50 g butter (1.8 oz)
• 1/3 cup (40 g) cornstarch
• 1/3 cup (45 g) rice flour
• about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) granulated sugar
• 2 teaspoons vanilla extract

Directions

1. Cook the chicken breast completely to 165°F (74°C), then let it cool before soaking.

2. Cover the cooked chicken with water, refrigerate for 4-5 hours or overnight, then repeatedly shred it into finer fibers while changing the water 6-7 times; squeeze it dry.

3. Combine the cornstarch, rice flour, vanilla, and the measured water until smooth.

4. Warm the milk with the sugar while stirring, then slowly whisk in the starch mixture as the milk approaches a boil.

5. Cook, stirring constantly, until the pudding bubbles; continue for about 5 minutes, add the shredded chicken, and cook until it returns to a boil and thickens.

6. Remove from the heat, mix in the butter, blend with an immersion blender for about 3 minutes, then whip with a hand mixer for about 3 minutes to aerate.

7. Divide among bowls, cool, refrigerate overnight, and serve chilled.

Sources

1. USDA FoodData Central — April 2026 data release