• KnilAdlez [none/use name]@hexbear.netOPEnglish
      7·
      1 year ago

      Okay, call me out. I made vegan orange chicken from gardien and threw some rice on it. I suppose I could have made some seitan to be more authentic.

        • KnilAdlez [none/use name]@hexbear.netOPEnglish
          7·
          1 year ago

          Sure!

          This dish
          • put 1/2 white rice in rice cooker
          • Buy mandarin orange crispy chick’n by gardein wherever such things are sold
          • fry in orange chick’n in pan with generous amounts of olive oil (look up pan frying tuts on youtube if you don’t have much experience with this)
          • put the chick’n, the sauce, and the rice in a bowl
          • done

          Or did you mean the seitan? Keep in mind, I’m a very vibes based cook.

          Here is that recipe
          • Add 1 cup vital wheat gluten, 1/4 cup flour, and 1 cup water to a bowl. Throw in a teaspoon of nutritional yeast and some smoke flavouring if you feel like it. Mix.
          • once it’s all mixed together you should have a nice dough that sticks to itself. If theres still powder, add some water. If it’s too sticky, add some more flour.
          • lay some flour on a table and begin massaging that dough. kneed it and PULL IT APART. Do that over and over to align the chains of proteins to get a nice texture. Do this for at least 5 minutes.
          • cover the dough and let rest for a little while. Again, at least 5 minutes. there was no baking yeast or other leavening, so we aren’t looking for a particular size difference.
          • chop it up into 1/4ths and put it in a pot. Fill it with vegetable stock (or better than bouillon and water) until the seitan is covered.
          • Here is where you’re going to add flavors. I would suggest any or all of: More bouillon, Liquid Aminos, garlic, onion (never onion powder), lemon pepper, MSG, chives, chili pepper, paprika, cumin, anything you feel like. You are going for a flavor that is savoury and a bit salty. Add more water if it gets too salty.
          • mix in the pot, then heat to a boil. Lower heat to a simmer.
          • Let it simmer for 1 hour.
          • The seitan is going to going to absorb the broth, so after about 45 minutes, give the chunks a flip
          • After an hour, remove from heat and let it rest.
          • You can then slice it immediately and fry it, or store it in the broth.
          • done

          enjoy

          • dat_math [they/them]@hexbear.netEnglish
            2·
            1 year ago

            thank you!

            I was hoping you made the chick’n from scratch so I could learn your secrets. I want to be able to make that gardein shit at home lol

            • KnilAdlez [none/use name]@hexbear.netOPEnglish
              2·
              1 year ago

              Seitan makes for a pretty good chicken substitute. If you wanted to batter it to make it have the same texture, A super simple one is just 1 part flour and 2 parts water. Coat seitan bits before you fry it (after you cook it with the directions). You can lightly spice the batter with whatever you want to raise the flavor profile as well. Here’s the KFC 11 herbs and spices for inspiration but truthfully I’ve never tried it.

              • dat_math [they/them]@hexbear.netEnglish
                2·
                1 year ago

                Thanks! I’ve been meaning to get into making seitan at home too, it’s just lower down on the list of priorities than the lentil tofu I’m dreaming about.

  • novibe@lemmy.mlEnglish
    3·
    1 year ago

    Rice ON TOP of the “chicken”? That’s more offensive than the toes.

    But nice chopsticks.

  • Kuori [she/her]@hexbear.netEnglish
    2·
    1 year ago

    very nice! watching cooking youtube has taught me that chopsticks are probably the most useful cooking tool imaginable