It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. If you are looking to save time, you can skip the dredging step and just fry the patties in oil. The results can be used in a variety of high-protein meals
Ingreadient
- 1-3/4 cups vital wheat gluten
- 1/4 cup all-purpose flour
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1-1/2 cups vegetable broth
- 3 tablespoons canola oil
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons seafood seasoning
- 1/2 cup soy milk
- 1/4 cup canola oil
Direction
- In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes.
- Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking).
- In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour.
- In a shallow bowl, mix flour, corn meal and seafood seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere.
