Skip to main content New<> this month
Get the Allrecipes magazine
Chicken Seitan
October 15, 2011

I've made seitan a few different ways (baked, steamed and wrapped in cheesecloth then simmered) but I've never made it by dropping it directly in simmering broth as in this recipe and I don't think I will again. I knew seitan expanded as it cooked but this absolutely exploded in size. There was already too much liquid in the dough itself. As I was needing it I squeezed out at least 1/4 cup. Then the simmering added even more liquid to the chunks. I wasn't crazy about the spongy texture once it was done cooking so I squeezed out as much liquid as I could. It came to almost 2 cups. And even though I added extra seasoning and some vegetarian chicken broth powder to both the dough and broth it was still very bland in flavor. I didn't add the kombu (not available around here) but I can't imagine that would have improved the flavor that much. I will use the seitan I made but I don't think I will make this recipe again.

  1. 11 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars