Flour Chicken

This ii-Ingredient vegan seitan "chicken" is so chewy and juicy. The done flour seitan pulls apart into shreds that are perfect for adding to whatsoever dishes similar pastas, stews, sandwiches, salads, stir-fry'south, and more!

Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is really a historic technique that has been documented in China since the 6th century, most commonly consumed past Buddhist monks! The procedure of washing the flour separates the starch from the gluten (wheat poly peptide) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! Then cool!

Nowadays yous can buy vital wheat gluten (the wheat protein) which allows you to skip the washing the dough process. But for me, curiosity piqued when I saw these TikTok videos and I knew I had to requite this ancient technique a try myself.

My goodness, I'm sure glad I did, because making 2 ingredient vegan chicken is fun and although it's a bit fourth dimension-consuming, each footstep is actually pretty piece of cake! And the results are SO worth it. This is the most chicken-y vegan chicken I have always tasted!! Washed flour seitan is chewy and juicy. The seitan pulls autonomously into shreds that are perfect for snacking on alone, or you tin can add them to practically any dish- pasta, sandwiches, salads, soups, wherever yous similar!

I don't blame you if you aren't interested in this long process, and if that's the case, try making my vegan seitan tenders or (even easier) my baked tofu bites. Both recipes are perfect vegan chicken subs. Simply if you lot are feeling up for it, and so yous're in for a treat! The process is enjoyable and the washed flour seitan is and then so so worth information technology!

How to Make Seitan Craven:

The 2 ingredient vegan chicken is made from just flour and water! Make the flour and water dough ball and knead for 5 - 8 minutes to form the gluten.

Make the Dough Ball (10 minutes active work):

Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands brainstorm kneading the dough in the bowl until information technology forms a ball. Dump the dough out onto a make clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if y'all take a mixer with a dough hook you lot can use this to knead the dough.

Soak the dough ball in water for 1 - 2 hours. This will help the gluten relax so you can begin with the washed flour seitan technique.

Soak the Dough (one - 2 hours easily-off):

Put the kneaded dough ball in a large clean bowl and comprehend it with cool water. Permit rest in the water for 1 - ii hours or overnight.

Begin making the washed flour seitan by washing the dough ball underwater, squishing it between your fingers until the water is opaque and milky.

Launder the Dough (15 - 20 minutes active piece of work):

Wash 1: bleed the water off of the dough ball, and so cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at offset but will rapidly soften and feel slimy. Continue squishing the dough until the h2o for 3 - 5 minutes is opaque thick milky white, this is the starch separating from the gluten. Bleed off the starchy h2o. You can either discard the water or save it to use to brand vegan bacon!

Saving the starchy h2o:allow the water sit overnight. The starch and water will separate. You will see the yellow water on peak, and the white starch which will sink to the lesser. Cascade off and discard the water leaving backside just the starch. Shop the starch in an air-tight container in the fridge for up to a week or it tin be frozen to use after.

Drain the water and continue adding fresh water to wash the dough. The dough will start coming apart. Use a strainer to catch dough bits.

Washes ii - 3: repeat the process of squeezing the dough underwater, squishing information technology, and kneading information technology for several minutes before changing the water. The dough volition start to fall apart into clumps, this is a skillful thing! Drain the starchy h2o, using a strainer to catch whatever $.25 of gluten dough. Note: I save the starchy water from the first 3 washes just do not relieve the rest of the water from the washes as there volition non be much starch.

Keep washing and the dough will start to come back together again. Wash until it's the texture of soft chewing gum and the water is mostly clear. This the perfect texture for washed flour seitan.

Washes 4 -5: continue repeating this process and the dough volition start to come together again. The dough will be the texture of soft chewing gum and will be beige in color. When you attain this stage, and the water becomes by and large clear you are done washing! Allow the dough rest in a strainer for ten-twenty minutes while you prepare your simmering goop.

Strech the dough, and then braid.

Braid and Knot the Dough (five minutes active work):

Subsequently the dough has rested for x - 20 minutes, gently stretch the dough into a long rectangle. Use a scissors or a pocketknife to cutting the dough lengthwise into three strands leaving the elevation attached. Braid the dough, gently stretching it equally you lot go. Constrict the loose ends into the braid.

Stretch the dough and tie into 1 - 2 knots. This will give the 2 ingredient vegan chicken a pull-apart texture.

Gently stretch the braid and then tie information technology into 1 - 2 knots, tucking in any loose ends. Stretching, braiding, and knotting the dough will requite the dough long stringy textures that mimic the muscle fiber texture of craven.

Simmer the washed flour seitan in broth for 1 hour then let cool.

Simmer the Dough (1 60 minutes hands-off):

Add together the vegetable broth, soy sauce, onion pulverization, and garlic pulverisation to a medium pot and bring to a gentle simmer. Add the dough ball and gently simmer the dough for almost 1 hour, flipping the dough halfway through.

Cool the Dough (i hour - overnight hands-off):

Permit the dough to cool in the goop. I like to cool information technology overnight in the fridge simply if you're in a pinch, you tin can add some ice to the broth to encourage it to absurd faster.

Shred the Vegan Craven (5 minutes active piece of work):

Apply ii forks, or your fingers to pull the 2 ingredient vegan chicken apart into shreds. Follow the grain of the dough to get the best shreds. At present y'all can enjoy the vegan chicken cold, or heat it up and add information technology to any dish yous desire.

I like to fry my vegan chicken shreds in a bit of oil and flavor generously with common salt and pepper. If making ahead of time, shred the chicken and shop it in the leftover broth. Information technology volition keep well in the fridge for 5 - 7 days or it tin be frozen.

Some Common Questions:

What is Seitan fabricated of?

Seitan is made fromgluten. Gluten is the protein which gives dough a stretchy, springy texture. When starch is removed from dough and so that simply the gluten is left that is seitan.

Tin can Seitan be made gluten-gratuitous?

Unfortunately no. Seitan is made directly from gluten.

Bon appetegan!

Sam Turnbull.

ii Ingredient Vegan Chicken!

Making two ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty piece of cake, and the results are So worth it. This is the most chicken-y vegan craven I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically whatsoever dish- pasta, sandwiches, salads, soups, wherever you like!

This technique has been documented in China since the 6th century and so there are many recipes and variations, but this recipe was generally inspired by The Pot Thickens video Washed Flour Seitan Recipe from Start to Finish

Prep Time twoscore mins

Melt Fourth dimension 1 hour

Resting Time: 2 hrs

Full Time iii hrs 40 mins

Course: Principal Grade

Cuisine: Chinese

Servings: four (makes about two cups shredded vegan craven)

Calories: 222 kcal

Melt Mode Prevent your screen from going nighttime

Brand the dough ball (10 minutes active work)

Mix the flour and h2o together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for v - 8 minutes. If the dough is likewise mucilaginous, sprinkle the dough with flour as needed. Alternatively, if y'all have a mixer with a dough hook you can employ this to knead the dough.

Soak the dough (1 - 2 hours hands-off)

Put the kneaded dough ball in a large clean bowl and cover information technology with cool water. Allow rest in the water for 1 - 2 hours or overnight.

Wash the dough (15 - xx minutes agile work)

Wash i: bleed the water off of the dough ball, so cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing information technology between your fingers. The dough will exist tough at start but volition quickly soften and feel slimy. Go on squishing the dough until the water for 3 - five minutes is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You lot tin can either discard the water or save it to use to brand vegan bacon!

Saving the starchy water:allow the water sit overnight. The starch and water will separate. You lot volition come across the yellow water on peak, and the white starch which will sink to the bottom. Cascade off and discard the water leaving behind merely the starch. Store the starch in an air-tight container in the fridge for up to a calendar week or it can exist frozen to use afterward.
Washes 2 - 3: repeat the process of squeezing the dough underwater, squishing information technology and kneading information technology for several minutes before changing the water. The dough volition start to fall autonomously into clumps, this is a good thing! Drain the starchy h2o, using a strainer to grab any bits of gluten dough. Annotation: I relieve the starchy water from the first iii washes only practice non salve the balance of the water from the washes as there will not be much starch.
Washes four -5: keep repeating this process and the dough volition outset to come together again. The dough will exist the texture of soft chewing glue and volition be beige in color. When you lot reach this stage, and the water becomes more often than not articulate you are done washing! Allow the dough remainder in a strainer for 10-20 minutes while you lot prepare your simmering broth.

Complect and knot the dough (5 minutes agile work)

After the dough has rested for ten - 20 minutes, gently stretch the dough into a long rectangle. Use a pair of scissors or a knife to cut the dough lengthwise into 3 strands leaving the top fastened. Complect the dough, gently stretching it as you become. Tuck the loose ends into the braid. Gently stretch the complect and then tie information technology into one - 2 knots, tucking in whatever loose ends. Stretching, braiding, and knotting the dough will give the dough long stringy textures that mimic the muscle cobweb texture of chicken.

Simmer the dough (ane 60 minutes hands-off)

Add the vegetable broth, soy sauce, onion powder, and garlic powder to a medium pot and bring to a gentle simmer. Add together the dough ball and gently simmer the dough for about 1 hr, flipping the dough halfway through.

Cool the dough (1 60 minutes - overnight hands-off)

Allow the dough to absurd in the broth. I like to cool information technology overnight in the fridge just if you're in a compression, you lot can add together some ice to the broth to encourage information technology to cool faster.

Shred the vegan chicken (5 minutes active work)

Use two forks, or your fingers to pull the vegan craven autonomously into shreds. Follow the grain of the dough to get the best shreds. Now you tin enjoy the vegan craven cold, or oestrus information technology up and add information technology to whatever dish you want. I like to fry my vegan chicken shreds in a bit of oil and season generously with salt and pepper. If making ahead of time, shred the craven and shop it in the leftover goop. Information technology volition keep well in the refrigerator for five - 7 days or it can be frozen.

*Please notation that the diet is a crude estimate not including the broth.

Brand-alee/ freezing: If making ahead of time, shred the craven and store information technology in the leftover broth to keep it moist. It will go on well in the fridge for 5 - 7 days or it tin can be frozen.

Leftover starch water: save this water to make my vegan bacon recipe, or to apply in other recipes.

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Source: https://itdoesnttastelikechicken.com/2-ingredient-vegan-chicken-washed-flour-seitan/