Make stringy gluten called seitan. Grind cup of wheat berries, makes 2 cups of wheat flour, or use regular whole wheat flour, mix with 3/4 cup of cold broth with vinegar and turmeric into a very firm doughball, rest a few hours to develop the gluten then make two firm doughballs on a floured surface.

“Wash the flour” Make two doughballs on flour dusted surface, cover with broth, soak overnight in broth. Next morning, use your fingers to wash the starch out of each dough ball with more cold broth, add sesame seeds, wash 3rd time till dough is stringy and feels like fresh chicken. Sautee lightly in cast iron skillet sprayed with olive oil like you would chicken breast, about 8 minutes. Save the broth you washed with.

Cut sauteed mock chicken seitan in Tsp size pieces, marinade an hour in sauce made from orange juice with peels and orange marmelade, sweet thick soy sauce and pureed ginger, fermented pepper sauce, shallots and garlic cloves and left over broth.