Why it works: Chicken and nutmeg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,659 recipes. Both carry myristicin, which smells spice, warm. The science ↓
Chicken Panada
Ingredients
Directions
Prepare the chicken
Boil the chicken for half an hour.
Remove the skin and cut off the white meat.
Make the paste
Pound the meat in a mortar to a paste, adding a little of the boiling water.
Season with salt and nutmeg, if desired.
Add more water and boil for three minutes until thick as cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Chicken + nutmegtop 24% of all pairsSmell alikemoderateCooked together1,659 recipes
Shared aroma: myristicin (spice, warm).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the main body of the panada, setting into a thick, spreadable paste once cooked and pounded.
- Water
- Adds moisture and loosens the pounded meat, then thickens it into a creamy consistency when boiled.
The step that matters
Add more water and boil for three minutes. Boiling the meat paste with water thickens it as starch and proteins set. Stop when it reaches a creamy consistency, since boiling too long makes it stiff.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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