Ultimate Shredded Seitan Chicken Method - Perfect Every Time!

How to Make Shredded Seitan Chicken

Equipment Needed:

1. Food processor
2. Steamer
3. Two bowls
4. Colander
5. Foil
6. Parchment paper

Ingredients for Wet Mix:

• 480 ml (2 cups) of water
• 2 tablespoons of white miso paste
• 1 teaspoon of salt
• 2 teaspoons of garlic powder
• 1 tablespoon of onion powder
• 1/2 teaspoon of white pepper
• 20 grams of nutritional yeast
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of vegetable oil
• 70 grams of pea protein isolate
• 230 grams (1 1/2 cups) of vital wheat gluten

Step-by-Step Instructions:

1. Prepare the Wet Mix:

   • In a food processor, combine water, miso paste, salt, garlic powder, onion powder, white pepper, nutritional yeast, apple cider vinegar, and vegetable oil. Process well.
   • Add pea protein isolate and pulse to combine.
   • Add vital wheat gluten and pulse gently until a dough forms.
   • Knead the dough manually to ensure it is well mixed, then store it in a bowl covered with cling film to prevent drying out.

2. Divide and Process the Dough:

   • Divide the dough into four equal portions and process each portion in the food processor for at least 2 minutes, kneading well.
   • The dough should have a slightly taffy-like texture that sticks to your hand but is easy to pull off.
   • Store the processed dough quarters in a colander inside a bowl covered with cling film.

3. Repeat for Remaining Portions:

   • Repeat the processing steps for the remaining three portions of dough.
   • Ensure the dough reaches a taffy-like consistency with visible fibers when stretched.

4. Combine and Shape the Dough:

   • Bring all the processed dough together and fold it over itself once or twice.
   • Let it sit covered for 15 to 20 minutes.
   • Gently stretch the dough into a long snake shape and twirl it to create an even shape.
   • Cut the dough in half lengthwise and start the knotting process.

5. Steam the Seitan:

   • Wrap each half of the dough tightly in parchment paper and foil, ensuring it is airtight.
   • Steam the wrapped seitan logs for about 45 minutes at 94-95 degrees Celsius.
   • Let the logs cool down before unraveling them to reveal the shredded seitan.

6. Shred the Seitan:

   • Peel off the tough outer skin (optional).
   • Shred the seitan by pulling it apart along the grain.
   • Use scissors to cut the seitan into desired pieces for cooking.

7. Cooking Options:

   • Use the shredded seitan in various dishes like fried chicken, marinades, dry rubs, or curry sauces.
   • Experiment with different cooking methods to enjoy the versatile flavor and texture of the seitan.

8. Enjoy Your Shredded Seitan Chicken:

   • Use the shredded seitan in your favorite recipes and enjoy the chicken-like texture and flavor.

By following these steps, you can create the ultimate shredded seitan chicken that is perfect every time. Feel free to experiment with different flavors and cooking techniques to suit your preferences.