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Watch this informative and easy-to-follow tutorial to take you from a bag of flour to these amazing vegan chicken drumsticks. Don't forget to subscribe to see more of Yessica's creations, and tag her at @yessies_plantbaseddiet_ so she can see yours!
Ingredients
Directions
Watch the video to learn how to make these awesome drumsticks from washed flour. If you like what you see, don't forget to subscribe for more!
I prefer washing the dough with warm water, but some people alternate cold and warm water. Do what works for you.
Not Thoroughly Washed (NTW) flour gives a softer consistency. Washing the flour until the water runs clear gives you a chewier consistency.
IMPORTANT NOTE: Squeeze as much water out of the dough as possible after washing it, before adding the seasonings. The dough should bind together at this point and should be very stretchy, not too wet. Refer to the video at the 11:00 minute mark for an example of how it should look.
Rest the seasoned dough for 2 hours after seasoning to allow the dough to relax. This allows the dough strands to develop. The dough becomes more elastic to help with the knotting stage.
Cutting the dough in smaller pieces allows it to cook in a shorter time. I’ve cut the dough in 8-16 pieces and I steam it for NO LONGER THAN 1 HOUR.
Steaming the dough longer than 1 hour will result in a sponge like consistency. Not ideal! If you’re steaming it in a pot, make sure that the water is always at a simmer not boiling. The dough will expand too much if it’s steamed with boiling water.
Though you can use the seitan right away, allowing the cooked dough to rest in the fridge overnight gives a more dense consistency.
I encourage you to play around with the seasonings and do what works for you. Also, have fun with it and remember practice makes progress!
More Chickun Recipes
Ingredients
Directions
Watch the video to learn how to make these awesome drumsticks from washed flour. If you like what you see, don't forget to subscribe for more!
I prefer washing the dough with warm water, but some people alternate cold and warm water. Do what works for you.
Not Thoroughly Washed (NTW) flour gives a softer consistency. Washing the flour until the water runs clear gives you a chewier consistency.
IMPORTANT NOTE: Squeeze as much water out of the dough as possible after washing it, before adding the seasonings. The dough should bind together at this point and should be very stretchy, not too wet. Refer to the video at the 11:00 minute mark for an example of how it should look.
Rest the seasoned dough for 2 hours after seasoning to allow the dough to relax. This allows the dough strands to develop. The dough becomes more elastic to help with the knotting stage.
Cutting the dough in smaller pieces allows it to cook in a shorter time. I’ve cut the dough in 8-16 pieces and I steam it for NO LONGER THAN 1 HOUR.
Steaming the dough longer than 1 hour will result in a sponge like consistency. Not ideal! If you’re steaming it in a pot, make sure that the water is always at a simmer not boiling. The dough will expand too much if it’s steamed with boiling water.
Though you can use the seitan right away, allowing the cooked dough to rest in the fridge overnight gives a more dense consistency.
I encourage you to play around with the seasonings and do what works for you. Also, have fun with it and remember practice makes progress!
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