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Chicken Panada

A chicken paste mixed with broth, seasoned with salt, nutmeg, and lemon peel, served warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Chicken Panada

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Panada

Ingredients

Directions

  1. Pound the chicken breast in a mortar to a very fine paste.

  2. Gradually add boiling-hot broth until the desired consistency is reached.

  3. Season with a little salt.

  4. Place the mixture in a small stewpan over low heat, stirring gently without boiling.

  5. For a thicker consistency, boil gently for a few minutes.

  6. Serve warm.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Chicken + nutmegtop 24% of all pairs
    Smell alikemoderate
    Cooked 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 breast
Pounded to a fine paste, it forms the body and substance of the soup.
Broth
Adds liquid that loosens the chicken paste into a soup of adjustable consistency.

The step that matters

Heating without boiling. Gentle heat over low flame keeps the fine chicken paste smooth and suspended. Vigorous boiling can cause it to curdle or turn grainy, so stir gently and only boil briefly if a thicker result is wanted.

Swap the nutmeg

The recipe marks nutmeg as optional. How well each one fits the dish's main ingredients (chicken, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Rosemaryfits better
  4. Nutmegthe original

Fit is the average pairing score against chicken, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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