This realistic vegan seitan chicken is quite something! I find the process of making these chicken legs super therapeutic. The kneading and washing is super fun to moi hha.
Still this is not a recipe I would recommend to make on the daily because of the time it takes, and eating this much gluten every day is not super healthy. It’s OK for a special occasion I would say, worthit!
This is the flour I used:
The liquid smoke is also pretty essential in this recipe in my opinion, it gives it a great smoky flavour:
For a more immersive guide on how to wash your flour have a look at the article from the seitan appreciation society.
Seitan Vegan Chicken Legs
These realistic vegan chicken legs are worth the try! It's something special, not for every day as it takes some time to make, but it's a fun process!
Mix 3 parts of dough with 1 part water and start kneading. Kneed for about 10 minutes, adding more water/flour if needed.
Now cover the dough with water and let it sit for one hour up to 8 hours.
Dump out the water and start washing your dough. Use a colander and a bowl to catch the starch water to make a vegan bacon.
It's important to note, you should only keep the starch from the first wash. Refer to this guide for a more immersive guide on how to wash your flour.
Make the spice mix, combine the following ingredients into a bowl: vegetable broth, sesame oil, liquid smoke, nutritional yeast, garlic powder, cinnamon, smoked paprika, soy sauce.
Pour the spices over the dough and kneed for another 10 minutes until the spices have been mixed well.
Let sit for one to two hours, this is optional but will help with giving more flavor.
Now stretch the balls out, make two knots and tie them around a wooden stick (refer to the video for visual guidance).
Steam the "chicken" legs for one hour on low heat - the water should not be boiling, just simmering.
This step is optional and serves as a skin to our "chicken". Dip your rice paper into hot water and then wrap it around the chicken.
Coat the chicken legs with your favorite BBQ sauce and bake for 30 minutes on 180°C/350F.