Go to the Recipe: Shredded Seitan Chicken
This is a good recipe and I'll make it again, but the final product was too salty. I subbed in 5 g herb mix and 5 g kosher salt per the instructions, and that plus the salt in the reduced veggie stock was too much. I salvaged the shredded wheat meat by simply rinsing it with more veggie stock. Next time I'll definitely use less salt in the seasoning mix. (I'll stick with the "better than bullion" brand veggie stock even though it's got plenty of salt, because the flavor is really good.) I shredded hot and the final product is pretty chewy. The recipe said it gets more chewy if you shred cold -- glad I didn't do that because I would not have wanted that. I'm curious how it would turn out if you did not pan sear the knot, but seared the shreds instead Overall, this was a fun and easy intro to seitan, and I am starting to see the possibilities.
Ultimately making your own vegetable stock is the best way to control salt, as it will have zero. Also you can manipulate the texture of the chicken by adding tenderizers to the dough before sheeting and rolling and knotting. I also recommend searing the whole thing and then searing the shreds after the fact. Fun stuff and the possibilities are endless.
This was fun to make, and I followed the recipe precisely. The directions an accompanying videos were easy to follow, and the recipe yielded about 1 lb. of product. The texture is excellent; the flavor - I would say - tastes like chicken! Thanks for this technique. I appreciate the new learning.
What tenderizers would you recommend adding?
I made these today and holy mole! I seasoned with chipotle powder smoked paprika, pepper, nutritional yeast, and a lil memmi seasoning. Also, I used better than bouillon paste. Super meaty and tasty nice texture. I felt like the yield was kind of low for the amount of flour, but whatever. Would def make again
Whelp. All the damn Netflix shows are saying the delicious meat and cheese I eat is killing me. Gonna have to save killer (haha) recipes for big get togethers only. ðŸ˜
I dismissed this recipe when it first came out, but will give it try soon. Y’all have any other fake meat tricks up your sleeves? I hear koji has the same texture as meat? What else is out there?
Tempeh is pretty dang good, and I am certainly a meat eater.
We are what we eat and Buddhist monks have been making this for centuries for many reasons. Seitan is great and very versatile while Tempeh will always be king in flavor and texture for me. It has to be freshly made tempeh though that really delivers on texture and flavor once brined and seared or pan fried.
The veggie ground meat recipe we do is killer for tacos and tomato sauces.
https://www.chefsteps.com/activities/our-epic-hack-for-plant-based-ground-meat
This recipe above links out to the others that utilize it as a base.
