Seitan Chicken
Seitan Chicken
Ingredients
- 500 g wheat flour
- 250 ml water, plus more for washing
- 1 L vegetable broth
- 2 tablespoons cooking oil, for searing
Instructions
- 1
In a large bowl, combine the wheat flour and 250 ml of water. Mix until a shaggy dough forms, then turn it out onto a clean surface.
⏱️ 2 min
- 2
Knead the dough vigorously for 8-10 minutes, until it becomes smooth and elastic. This develops the gluten network.
⏱️ 10 min
- 3
Place the kneaded dough in a bowl and cover it with cold water. Let it rest for at least 30 minutes. This helps to relax the gluten and makes the washing process easier.
⏱️ 5 min
- 4
After resting, begin washing the dough. Submerge the dough in a large bowl of cold water and gently knead and squeeze it. The water will become cloudy as the starch is released. Pour out the cloudy water and replace it with fresh cold water.
⏱️ 5 min
- 5
Continue washing, squeezing, and replacing the water until the water remains mostly clear. This process can take 15-20 minutes. What remains is the vital wheat gluten, which is the seitan.
⏱️ 15 min
- 6
Gently stretch and form the seitan into several knot-like shapes. Tying it into knots helps to create a fibrous, shreddable texture similar to chicken.
⏱️ 3 min
- 7
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Once hot, carefully add the seitan knots and sear them for 3-5 minutes per side, until lightly browned. This adds flavor and texture.
⏱️ 15 min
- 8
Pour the vegetable broth over the seared seitan knots. Bring the broth to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until the seitan is firm and has absorbed some of the broth's flavor.
⏱️ 25 min
- 9
Remove the seitan from the broth and let it cool slightly. Using two forks, pull the seitan apart to shred it into chicken-like pieces. The broth can be saved for other uses.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seitan Chicken
- 500 g wheat flour
- 250 ml water, plus more for washing
- 1 L vegetable broth
- 2 tablespoons cooking oil, for searing
Instructions
- 1
In a large bowl, combine the wheat flour and 250 ml of water. Mix until a shaggy dough forms, then turn it out onto a clean surface.
⏱️ 2 min - 2
Knead the dough vigorously for 8-10 minutes, until it becomes smooth and elastic. This develops the gluten network.
⏱️ 10 min - 3
Place the kneaded dough in a bowl and cover it with cold water. Let it rest for at least 30 minutes. This helps to relax the gluten and makes the washing process easier.
⏱️ 5 min - 4
After resting, begin washing the dough. Submerge the dough in a large bowl of cold water and gently knead and squeeze it. The water will become cloudy as the starch is released. Pour out the cloudy water and replace it with fresh cold water.
⏱️ 5 min - 5
Continue washing, squeezing, and replacing the water until the water remains mostly clear. This process can take 15-20 minutes. What remains is the vital wheat gluten, which is the seitan.
⏱️ 15 min - 6
Gently stretch and form the seitan into several knot-like shapes. Tying it into knots helps to create a fibrous, shreddable texture similar to chicken.
⏱️ 3 min - 7
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Once hot, carefully add the seitan knots and sear them for 3-5 minutes per side, until lightly browned. This adds flavor and texture.
⏱️ 15 min - 8
Pour the vegetable broth over the seared seitan knots. Bring the broth to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20-30 minutes, or until the seitan is firm and has absorbed some of the broth's flavor.
⏱️ 25 min - 9
Remove the seitan from the broth and let it cool slightly. Using two forks, pull the seitan apart to shred it into chicken-like pieces. The broth can be saved for other uses.
⏱️ 5 min