More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Chicken Seitan

SUBMITTED BY: bleedfoot PHOTO BY: Jace

"The easiest and best seitan recipe I've ever used. You can use this recipe wherever meat is called for, shape it before cooking to make nuggets or patties, and after cooking you can grind or shred the 'meat' to fit whatever the recipe calls for. This recipe has a slight chicken flavor, but if you want it to have more of a beef flavor, just add beef bullion or soup-mix to the liquids in your broth. Seitan soaks up so much flavor, the possibilities are endless so go ahead and experiment with your favorite seasonings."

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 20 Min
Original recipe yield 12 patties

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups vital wheat gluten
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cumin seed
1/4 teaspoon garlic powder
2 cups water
1/3 cup tamari or soy sauce
8 cups water
1/2 cup tamari or soy sauce
1/2 teaspoon onion powder
2 (4 inch) pieces dashi kombu (dried kelp)

DIRECTIONS

In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.
In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.

ADVERTISE WITH US

REVIEWS

Reviewed on Nov. 4, 2004 by MT Girl

As far as seitan goes this is pretty good. I have tried to make seitan a few times and this... MORE

Reviewed on Apr. 5, 2007 by FRAMBUESA

I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I... MORE

Reviewed on May 20, 2007 by frito19

The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to... MORE

Reviewed on Apr. 1, 2006 by Caseyspunk

I will say that it had excellent flavor, it soaked up so much into it. However, it came out... MORE

Reviewed on Feb. 10, 2005 by krissy

this was wonderful! my partner absolutely loved it! MORE

Reviewed on Feb. 20, 2007 by Mary S.

As one reviewer mentioned already, this does have a much spongier texture than the seitan... MORE

Reviewed on Jan. 4, 2007 by Strwbrrykizzes

Very good! MORE

Reviewed on Jun. 22, 2006 by Corbet

This turned out very tasty -- I was quite pleased by the flavour. I look forward to making... MORE