250g Seitan Flour

200g Medium Firm Tofu

1 Can of White Beans (+the liquid)

2 EL Rapseed Oil

2 EL Misopaste

2 TL Mushroom Broth Powder (or Salt)

2 TL Garlic Powder

2 TL Rice Vinegar

100ml Water

Dried Tofu Skin (Yuba) for Chicken Skin

First put all ingredients for the “Meat”, except for the Seitanflour, into a blender. Blend until everything is smooth. After making sure that there are no lumps left, you can add the Seitanflour and knead until everything is well mixed. Now the hardest part; the dough needs to be kneaded for 8 minutes. This is very important for the consistency and texture.

As a next steps the dough needs to rolled into long sausages (the longer the better) that are then knotted as often as possible.

For the optional “Chicken Skin” the Yuba gets soaked in water and wrapped around the “Meat”.

Before steaming the Filet, it needs to wrapped very tightly into either backing paper or tinfoil to prevent them from becoming spongy.
Steam the tighly wrapped little packages for 1 hour over some veggie broth (or simply water).

Now leave them to cool completly BEFORE unpacking them.

Now the chicken is ready to be used in any of your favourite recipes.

This chicken is a true protein bomb because of the beans and the vital wheat gluten (which is basically flour protein).