Not that I really remember what chicken tastes like, but this comes rather close in texture. The polar opposite of yesterday's strong and sweet "korp" (which will be today's lunch, sliced thin and on a sandwich), this has a much softer texture, and an ever-so-slight Middle Eastern flavor that, I imagine, will be able to go with many different kinds of sauces.
Here's the recipe.
Get a double boiler going, and cut two or three pieces of aluminum foil.
1/2 cup vital wheat gluten
1/4 teaspoon salt (or more, to taste)
1/4 teaspoon cumin (or more, to taste)
2 tablespoons sesame tahini
1 teaspoon lemon juice
3 tablespoons water
1/2 cup garbanzo beans, mashed
2 cloves pressed garlic
Mix the gluten, salt, and cumin in a medium-sized bowl. Put the sesame tahini in a smaller bowl, and add the lemon juice. Mix them together to form a thick paste. Slowly add the water, and mix to form a smooth sauce (it is magic, I know). Add the garbanzo beans and the garlic, and mash everything together with a spoon.
Add the garbanzo-tahini mixture to the gluten mixture, and knead it into a stiff dough. Divide it into two or three parts, wrap them in foil, and steam the patties for 40 minutes.
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