Bed & Broccoli Chickon
Author: Nikki
Recipe type: Mains
Ingredients
- 2 cups gluten flour
- 2 teaspoons faux chicken powered stock
- 4 tablespoons yeast (rising yeast)
- 2 cups cold water
- 2 litres of vegetable stock
- Oil for frying
Seasoning: *Whisk all these ingredients together in a bowl & set aside*
- 2 cups plain flour
- 2 tablespoons faux chicken powdered stock (Massel Stock)
- 2 teaspoons garlic powder
- 2 teaspoons dried marjoram
- 2 teaspoons ground sage
- 2 teaspoons ground oregano
- 1 teaspoon chili powder (or to taste)
Instructions
- In a large mixing bowl add gluten flour, stock powder & yeast. Whisk to combine
- Using your hands, add water & mix quickly until you get a spongy mass
- Set aside for 30-40 minutes until it has increased, if not doubled in size
- Bring vegetable stock to boil in a wide brimmed pan or deep soup pot
- Grabbing a small amount of seitan, cut it away from the mass with kitchen scissors & stretch it out until almost see through. Do not worry if it tears. You do not want uniformed pieces anyhow (a small amount would be approx ¼ cup)
- Drop these pieces into the boiling stock separately, turn down heat to a simmer until the seitan starts to solidify slightly & gently turn once during the process. It doesn’t take long approx 10 minutes & do it in batches. Place in a colander to drain as you continue.
- In a small shallow fry pan, heat oil to high-medium.
- Separate the pieces of seitan or tear them & roll them in the seasoning (recipe provided) and shallow fry until crispy & golden.
- Drain on absorbent paper
- Can be eaten hot or cold. Will keep in the fridge for a few days or the freezer for up to 3 months
The post Bed & Broccoli Chickon appeared first on Bed & Broccoli.