Making SHREDDED VEGAN CHICKEN from INSTANT POTATOES
You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
After searching far and wide, I believe I found a secret ingredient that helps make the perfect shredded vegan chicken, with no wash the flour technique needed! These are INCREDIBLY versatile, and can be further sautéd, marinated, and enjoyed in any dish that calls for shredded chicken.
Instant Pot: https://amzn.to/3rrfPnt
The Vital Wheat Gluten I use: https://amzn.to/3lWjgjG
Stand mixer (updated model): https://amzn.to/2XbBeUZ
Cutting board: https://amzn.to/3lWjozG
Chef’s knife: https://amzn.to/3jMvCIl
Storage containers: https://amzn.to/3jNkQSb
(Above are affiliate links)
For more on my foil wrapping technique watch my seitan pepperoni episode: https://youtu.be/HoSZzWO1f-8
Combine dry and liquid ingredients in separate mixing bowls:
1 cup Vital Wheat Gluten
¾ cup instant potato
¾ cup veggie stock
2 Tbsp Apple Cider Vinegar – as suggested
1/2 tsp salt
1/2 tsp MSG
1 tsp poultry seasoning
2 tsp onion powder
1 tsp garlic powder
Whisk together your wet ingredients and then pour that into your potato gluten mix. Mix it until it is all incorporated, and then KNEAD for several minutes, pushing down, turning, and folding.
Pro tip here: put a towel under your cutting board to reduce movement while kneading.
If you’ve made seitan before, you’ll immediately notice that this is a very very dry dough, this is important for the next step, so don’t add any liquid.
Next form your dough into a log and then stretch the log out as much as you can without tearing it so that the gluten strands all stop up going the same way. do this by pulling from the ends of the log love you’re trying to make a really big long noodle.
Once you’ve made your long log, cut two lines into the dough making him into a little octopus man, and then braid those tentacles tucking in the remaining ends into the dough. I’d say these strands should be about 1 to 3 4ths of an inch each.
See here for an incredible alternate knotting technique!!!: https://www.facebook.com/groups/MakingSeitan/permalink/5310912118929339/
Then stretch your braided dough rope and knot that as many times as you can starting in the middle, again tucking in any remaining strand into the dough. I barely got two knots in this version of the recipe. If you double the recipe, your dough will be longer and have more room for knotting.
The braiding and knots will continue to stretch the gluten while it sits until it is fully cooked. The cooking in the next step will stop the strands from forming.
Next, to a hot and generously oiled pan, sear your little knotted octopus dough boy on each side.
Once the sear is complete complete SIMMER IN VEGGIE STOCK FOR ONE HOUR. The searing will stop it from becoming a bulbous blob during the simmer.
Don’t boil the dough! If you boil, IT WILL likely TURN BREADY and we’re not making bread. So keep a close eye on the water and make sure that it is as close to a nice lazy simmer as possible. For me and my electric range, this is usually somewhere around the 2 and a half to 3 number on my dial.
So after simmering, remove the pot from the heat and once cooled let the seitan sit overnight in stock, in a container in the fridge.
Shred, sauté, marinate, and enjoy in any dish that calls for shredded chicken.
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