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1
In large pot place everything except the Seitan.
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2
Bring to a boil.
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3
Place wrapped [or not] Setian in pot and reduce heat to simmer.
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4
Partially cover pot with lid and cook for an hour.
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5
Use tongs and turn seitan over so all sides get exposed to broth.
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6
Cook for another hour to hour and half.
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7
The longer you cook, the firmer it is.
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8
You can remove at any point after 1 1/2 hours total and unwrap [if you wrapped] to check taste and firmness to decide if you want to keep cooking.
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9
IF the liquid has evaporated and more than half the seitan is exposed, add additional stock, about 1 to 2 cups.
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10
Cool, remove wrap [if wrapped], slice into rounds 1/2 inch thick or cut into shapes desired.
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11
Proceed with other recipes.
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12
It will be firm after this but will continue to firm up overnight.
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13
To store: Use refrigerator.
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14
Immerse completely in braising liquid and keep well sealed.
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15
It will keep up to 3 days this way.
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16
Again NOTE: THIS IS THE BROTH RECIPE TO CREATE THE TASTE IN SEITAN.
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17
This recipe made up would be used for chicken flavors such as Ken Pow Seitan with Asparagus.
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18
Note it is not going to be an exact chicken taste.
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19
That would take real chicken broth.
