Silken Chicken Recipes

THE BEST VEGAN SEITAN CHICKEN RECIPE

Steps:

• In a large bowl, whisk the 2 cups vital wheat gluten with the 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and 1 tbsp chicken seasoning until they're completely combined.
• In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tbsp no chicken bouillon paste, and 1 tbsp vegan Worcestershire sauce until the tofu breaks down into small pieces.
• Stir the wet ingredients into the dry and when it forms a ball.
• On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
• Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
• Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don't want water to touch the cutlets. Bring the water to a boil.
• Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don't stick together.
• Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
• Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.
• TO GRILL THE VEGAN CHIK'N BREASTS
• Brush or spray a light coating of vegetable oil on both sides and grill for 3 to 5 minutes on each side, or until they're heated through.
• Layer on our homemade BBQ sauce for added flavor.
• Enjoy!

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

Steps:

• Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
• Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
• Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
• Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.

THE BEST 23 SILKEN TOFU RECIPES - SAVORY, SOUPS, DINNERS, AND DESSERTS.

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!

SILKEN CHICKEN

Steps:

• Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven.
• Cut 3 diagonal slits across the top of each chicken breast and prick the chicken pieces with the sharp point of a small knife.
• Place them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes.
• Meanwhile, combine the cream with the garam masala, cayenne, cumin, paprika, garlic and ginger in a bowl.
• Stir this mixture well and pour over the chicken. Rub it into the meat and leave for 10 minutes (or longer - up to overnight).
• Lift the chicken pieces up - most of the marinade will cling to them - and place them in a single layer in a shallow baking pan lined with aluminum foil.
• On top of each, sprinkle a little salt, pepper, garam masala, cumin, cayenne, mint and lemon juice.
• Put into the top third of the oven and bake for 15 minutes or till the chicken is just white all the way through.
• Serve immediately, minted side up.

SILKEN CHICKEN

Steps:

• 1. Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven. 2. Cut 3 diagonal slits across the top of each piece of chicken breast, being careful not to cut all the way through and also not to go to the edge. Prick the chicken pieces with the sharp point of a small knife. Put them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes. Meanwhile, combine the cream with the garam masala, cayenne, cumin seeds, paprika, garlic, and ginger in a bowl. Stir this mixture well and pour it over the chicken. Rub it into the meat and leave for 10 minutes. 3. Lift the chicken pieces up (most of the marinade will cling to them) and place them down in a single layer in a shallow baking pan lined with aluminum foil. On top of each, sprinkle a little salt, black pepper, garam masala, ground roasted cumin seed, cayenne, dried mint, and lemon juice. Put into the top third of the oven and bake for 15 minutes or until the chicken is just white all the way through. Serve immediately, minted side up.

SILKEN CHICKEN 'TIKKA MASALA'

Steps:

• Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
• Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
• Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
• FOR THE SAUCE:.
• Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
• Add the ginger and garlic and continue to fry,stirring for 1 minute.
• Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
• Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
• Add the salt and the stock and bring to a simmer.
• Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
• Stir in the garam masala and fresh coriander,taste and add more salt if needed.
• When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.