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From:	Deborah (Recipes.vegsource.com)
Subject:	Chicken Seitan
Date:	August 22, 2010 at 5:59 pm PST

In Reply to: Chicken Seitan from scratch? posted by Shannon on August 22, 2010 at 2:20 pm:

Here's a good one...

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Gluten/Seitan "Chicken"

Broth:
3/4 cup soy sauce
1 Tbs vegetarian "chicken" bouillon powder
1 tsp sugar
1/2 tsp poultry seasoning
2 cloves garlic, peeled and minced
1 small onion, peeled and sliced
2 quarts vegetable broth, boiling

Gluten:
1 cup water
1 Tbs Maggi Seasoning (optional)
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbs vegetarian "chicken" bouillon powder
1 cup vital wheat gluten flour

Put broth ingredients into a large pot or Dutch oven.
Bring to a rolling boil.
Put 1 cup water, 1 Tbs bouillon, onion and garlic powders, and Maggi in a large bowl.
Add the vital gluten flour, and mix with hands until mixture is smooth.
Knead until you have a relatively smooth, elastic ball.
Tear into 8 - 10 pieces.
Flatten each piece into a flat, oval "steak".
Drop steaks into boiling broth.
Reduce heat until barely simmering.
Cover, and simmer for 30 - 45 minutes. DO NOT ALLOW TO BOIL.
Remove "steaks", and fry them, or slice and use for sandwiches,
or dice and use in casseroles, stir-frys, and/or gravies.
Or grind, brown in a little oil, and use in place of cooked ground meat.

To Fry:
Fry in a little oil on both sides.
Add 1/2 cup of the cooking broth.
Simmer gently for 5 minutes.

NOTE:

Can also be prepared by baking instead of simmering on stovetop.
Put the raw gluten dough in a large loaf pan, and cover with the broth mixture.
Cover with foil or lid.
Bake at 300 F for 1 & 1/2 hours, or until gluten is tender and cooked throughout.
Use as above.

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