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Chicken Panada

A simple soup made by blending chicken breast with stale bread, water or broth, then boiling and sieving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chicken Panada

Why it works: Meat and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chicken Panada

Ingredients

Directions

Make the paste

  1. Rub the chicken meat and stale bread together in a mortar.

  2. Slowly add the water or broth.

Cook and strain

  1. Boil for a few moments.

  2. Pass the mixture through a fine sieve.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Meat from the breast of a cold chicken
Supplies the main chicken flavour and most of the body of the soup.
Stale bread
Absorbs liquid and swells, thickening the soup and giving it a smooth body.
Water or broth
Serves as the liquid that loosens the mixture and carries the flavour.

The step that matters

Slowly add the water or broth. Stale bread absorbs liquid gradually. Adding it all at once can leave dry lumps of bread that a smooth, even paste will not form around.

“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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