Make seitan chicken shreds and enjoy them as they are, or add them to your dish as you would normally add your protein. It's tasty, looks stunning and the consistency is just like the real thing!
You want to make seitan but have no idea where to start? I've got you! I wasn't born vegan so I know too well how it's like to miss that "consistency" when eating a stew or just need some protein next to your fries. Seitan chicken made it so much easier for me to stay vegan even at a crucial time when I was a beginner vegan.
I'm not going to lie, making seitan chicken take a while, but it's very, very easy to make! You cannot imagine how easy it really is to put it all together. Mainly because you need two main ingredients for the seitan chicken: flour and water and lots of waiting time in-between the process. But I promise you, it's so worth it!
I recommend making seitan chicken shreds in advance, on a Sunday, to have them in the fridge for the week. At least that's what I do. Is the taste the same? Pretty much! I do use a large amount of seasoning because I do like my seitan chicken to be tasty and full of flavour.
How to make seitan chicken: step by step instructions
Step 1: We'll start by mixing the water and the flour. You will need 1kg of flour with 600ml water. That seems to be my golden ratio.
Combine them and knead for at least 10 minutes. The result should be an elastic dough.
Step 2: Place the dough in a bowl and cover it with water. Let it rest for 2 hours.
Step 3: Drain the water from the dough. Cover the dough with fresh water from the tap and start kneading the dough under the water for 2 minutes. This process from step 3 is called washing the flour.
The colour of the water will become milky. This is called starch water and you can save it if you want to make other things with it (like vegan bacon and vegan crepes...recipes coming soon).
Step 4: Drain (or save) the starch water and cover it with fresh water again. Knead under the water for 2 minutes. Repeat this step a total of 6 times.
Please note that starch water can only be saved from the first and second washes, after that it becomes too watery and it won't be good for making other things with it.
Step 5: After 6 washes your dough is now a stretchy, elastic protein. This is your seitan.
Place it on a chopping board and stretch it a little. Let it rest for 10 minutes.
Step 6: Cut the dough into three long strips and braid the seitan. Now pull the ends gently and stretch your seitan as much as you can. Tie it into a large knot in the middle. Now add another knot again and again until the whole seitan is into a large knot.
This helps your seitan form those long, stringy, chicken-like fibres.
Step 7: In a large pot, mix all the broth ingredients. Add your seitan and simmer it for 1 hour. Once the seitan has simmered, remove it from the fire and let it cool in the broth, at room temperature, covered.
Step 8: Place the seitan (while still in the broth) in the fridge overnight in the broth, in the pot.
Step 9: In the morning, drain the seitan and pull it apart to get incredible seitan shreds.
Step 10: Add the shreds to an air-tight container and add the marinade ingredients. Close the container, shake it a few times and marinate for a few hours.
You can eat it as it is, add it to foods, sandwiches, fry it, grill it etc! Enjoy!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.