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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:
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(8)
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PREP TIME
20 Min
COOK TIME
45 Min
READY IN
1 Hr 20 Min
Original recipe yield 12 patties
SERVINGS
(
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Servings
US
METRIC
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)
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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.
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REVIEWS
Reviewed on Nov. 4, 2004 by
MT Girl
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MT Girl
Nov. 4, 2004
As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't use the dashi kombu because I live in a rural area that doesn't sell it; it still turned out pretty good.
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7 users found this review helpful
As far as seitan goes this is pretty good. I have tried to make seitan a few times and this...
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Reviewed on Apr. 5, 2007 by
FRAMBUESA
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FRAMBUESA
Apr. 5, 2007
I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I thought I'd give this a try since everyone seemed to like it... Suffice it to say I'm glad I halved the recipe first. The end product was spongey and SO salty. The flavor wouldn't have been bad had it not been so salty, but the texture was just not good at all.
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4 users found this review helpful
I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I...
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Reviewed on May 20, 2007 by frito19
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frito19
May 20, 2007
The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth.
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3 users found this review helpful
The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to...
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Reviewed on Apr. 1, 2006 by
Caseyspunk
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Caseyspunk
Apr. 1, 2006
I will say that it had excellent flavor, it soaked up so much into it. However, it came out very spongey, not quite seitan. I will try a second batch another time and see how that on fairs.
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2 users found this review helpful
I will say that it had excellent flavor, it soaked up so much into it. However, it came out...
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Reviewed on Feb. 10, 2005 by krissy
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krissy
Feb. 10, 2005
this was wonderful! my partner absolutely loved it!
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2 users found this review helpful
this was wonderful! my partner absolutely loved it!
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Reviewed on Feb. 20, 2007 by
Mary S.
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Mary S.
Feb. 20, 2007
As one reviewer mentioned already, this does have a much spongier texture than the seitan recipe I was used to working with, but I rather like that, especially for vegetarian chicken salad recipes. I prefer to use the chewier texture for things like stews and casseroles.
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1 user found this review helpful
As one reviewer mentioned already, this does have a much spongier texture than the seitan...
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Reviewed on Jan. 4, 2007 by Strwbrrykizzes
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Strwbrrykizzes
Jan. 4, 2007
Very good!
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1 user found this review helpful
Very good!
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Reviewed on Jun. 22, 2006 by Corbet
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Corbet
Jun. 22, 2006
This turned out very tasty -- I was quite pleased by the flavour. I look forward to making this again.
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1 user found this review helpful
This turned out very tasty -- I was quite pleased by the flavour. I look forward to making...
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