Mother Clucking Seitan Recipes

MOTHER CLUCKER

Steps:

• For the mother clucker: Combine fish sauce, lime juice, garlic and 1 cup sugar in a mixing bowl. Whisk well and pour over chicken in a bowl. Let marinate, covered and refrigerated, overnight.
• Shred carrots and daikon and mix in a bowl, then set aside. Add rice vinegar, chile flakes, remaining cup sugar and 1 cup water to a medium saucepan. Turn heat on medium and cook, stirring constantly, until sugar has completely dissolved. Let cool to room temperature, then pour over carrots and daikon. Refrigerate until ready to serve.
• Preheat a grill for cooking at about 400 degrees F.
• Remove chicken from marinade and discard marinade. Grill chicken until it reaches an internal temperature of 165 degrees F. Dice chicken.
• For the bun daddy bun: Meanwhile, combine water, sugar and yeast in a stand mixer. Stir well and wait for foam to form, about 5 minutes.
• Mix flour and baking powder together in a separate bowl and stir until mixed well.
• Add 6 tablespoons oil to the yeast mixture, then add and combine the dry ingredients. Turn the mixer on low speed to incorporate everything, then mix on medium speed until a smooth dough ball has formed, 10 to 15 minutes. Remove dough from mixing bowl and oil the sides of the bowl. Place the dough back in the bowl, cover with plastic wrap and set in warm place to proof until dough has doubled in size, 1 to 2 hours.
• Knead dough for 2 to 3 minutes, removing any air bubbles. Portion dough out to
• roughly 2-ounce balls. Let dough proof again, loosely covered, for about 10 minutes.
• Flatten dough balls with your palm and roll out to 1/4-inch-thick discs. Drop 1 to 2 drops of oil on the inside of a dough disc, fold in half and place in a bamboo steamer. Repeat with the remaining dough.
• Steam buns for 12 minutes. Remove from heat, then top with chicken, mayo, hoisin, cucumber, jalapeno, daikon/carrot pickles and radish greens. (Save remaining buns for another use.)

THE QUICKEST & EASIEST SEITAN RECIPE!! (VEGAN CHICKEN!)

Steps:

• Add about an inch of water to a pot with a steamer basket and bring to a light boil.
• In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
• In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
• When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy. Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.

MOTHER- CLUCKING SEITAN

Steps:

• Mix all your dry ingredients together
• Add all the wet ingredients, reserving the additional to cups of broth
• Mix well, and divide into three sections, kneading each section for at least twenty minutes* or Do not knead, mix the dough until combined and let rest overnight
• Preheat your oven to 350 Add two cups of vegetable broth to a dutch oven
• Place your loaf into the pan with broth, and rub oil over any of the exposed loaf
• Lightly dust the oiled loaf with more poultry seasoning and a bit of nutmeg
• Bake for 40 minutes, checking on it half way through, spoon some of vegetable broth over the exposed part to help keep it moist
• Flip it, coat the exposed loaf in more oil, and add more seasonings
• Bake for an additional 15 minutes
• Repeat steps 6-10 for each loaf, reusing the vegetable broth, adding more as needed

SEITAN

Steps:

• Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
• Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.