Chicken Seitan
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
47
Spice
39
Sweetness
39
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Vital Wheat Gluten1 tsp
Dried Rosemary1 tsp
Dried Thyme1 tsp
Dried Sage1 tsp
Cumin Seed1 tsp
Garlic Powder8 cups
Water1 cup
Tamari1 tsp
Onion PowderDirections:
1
In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder
2
In a separate bowl, combine the water and tamari or soy sauce
3
Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture
4
The gluten will develop very fast and become very rubbery and elastic
5
If there is any remaining dry mix, quickly add a small amount of water to soak it up
6
Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist
7
Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient
8
Set aside to rest for 15 minutes while making stock
9
In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu
10
Cut gluten log into desired shapes, maximum 1/2 inch thick
11
Individually drop the gluten pieces into boiling stock
12
Reduce heat to low, cover, and simmer for 45 minutes
13
Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like