Directions
- 1Grate half an onion and 4 cloves of garlic into a saucepan.
- 2Add 2 tablespoons of olive oil to the saucepan.
- 3Cook the onion and garlic for a minute until they become caramelly.
- 4Add the shredded seitan to the saucepan and brown it for 5 minutes.
- 5Add 1/3 cup of soy sauce and 1/3 cup of vinegar.
- 6Add 4 tablespoons of strawberry jam.
- 7Add 0.5 tablespoon of black pepper and 0.5 tablespoon of white pepper.
- 8Stir the ingredients together.
- 9Pour in 1 cup of water.
- 10Cook on a low heat for about 35 minutes to let it reduce.
- 11While the seitan is cooking, cook 1 cup of rice with 2 cups of water and a pinch of salt using the absorption method.
- 12Bring the rice and water to a boil, then turn the heat down to very low and cook with a lid until all water is absorbed.
- 13Once the rice is cooked, turn off the heat, put the lid back on, and let it rest for another 5 minutes.
- 14Serve the reduced seitan over white rice, garnished with spring onions and fresh chili.
Ingredients
- 0.5 half onion
- 4 garlic cloves
- 2 tbsp olive oil
- 1 pack (400g) Shredded Vegan Chicken
- 0.33 cup soy sauce
- 0.33 cup vinegar
- 4 tbsp strawberry jam
- 0.5 tbsp black pepper
- 0.5 tbsp white pepper
- 1 cup water
- 1 cup rice
- 2 cups water
- 1 pinch salt
- spring onions
- fresh chili
Equipment
saucepanlid
Tips
- Cook onion and garlic until caramelly before adding seitan.
- Brown the seitan for 5 minutes on its own before adding other ingredients.
- For rice, use the absorption method: 1 cup rice to 2 cups water, bring to boil, then simmer on low until water is absorbed.
- Let the cooked rice rest for 5 minutes with the heat off and lid on.
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