Why it works: Chicken and cream are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,241 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Chicken Panada
Ingredients
Directions
Prepare the chicken
Pluck the chicken, skin it, remove the insides, and take away all the fat.
Cut the chicken in half down the middle of the back with a sharp knife.
Take one half, cut all the flesh off, and cut it into small pieces.
Put the pieces of chicken into a pot and sprinkle with salt.
Cook the chicken
Cover the pot with a piece of white paper and place it in a saucepan half-full of boiling water, ensuring the water does not cover it.
Let it simmer for two hours, then remove it from the saucepan.
Carefully take the chicken pieces out of the pot with a spoon, retaining the liquid.
Make the panada and serve
Pound the chicken pieces in a mortar until they form a pulp.
Rub the pulp through a wire sieve into a basin using a wooden spoon. Pour a little of the chicken liquid over the sieve to help it pass through.
Once all the chicken is through the sieve, stir in the cream.
Serve on a dish with dry toast.
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 + creamtop 23% of all pairsSmell alikelowCooked together6,241 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the protein and flavour that form the body of the panada.
- Cream
- Adds richness and a smoother, softer texture to the finished pulp.
The step that matters
Rubbing the pulp through the sieve. Pushing the cooked chicken through a fine sieve breaks it into a smooth, fine texture. Thinning with a little of the cooking liquid helps it pass through without tearing, so the panada stays silky rather than grainy.
“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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