Cube up mushroom and add to hot, dry pan. Let it brown a bit.
Add canola oil, green onion (white part), and red chili pepper. Let those get translucent.
Add garlic, white rice, soy sauce, msg, stir, then add green part of green onion. Mix together, then add to a bowl.
Top with toasted sesame oil, cover it and set it aside.
To a bowl add vital wheat gluten, nutritional yeast, mung bean protein, chicken seasoning, and methylcellulose.
Mix, then add water and olive oil. Mix again, then knead for five minutes. Let it sit.
In pot add water, vegetable broth, rice vinegar, and chicken flavoring. Turn it to a high heat so it boils.
Cut chicken into eight slabs, press them down, try to stretch them out and add fried rice to it.
Stretch the sides over and use toothpick to hold them closed. Get out a pan and sear chicken on each side.
Add chicken pieces into broth, lower heat and add a cover overtop. Let them sit for thirty minutes.
Pull them out, set them on a plate, cover them up and let them refrigerate overnight.
The next day, get a pan super hot, add some vegetable oil, vegan butter, and add your wings.
In another pan, turn on heat and add vegan butter, Not Steak Sauce, and chipotle tabasco. Whisk, then turn off heat to allow sauce to thicken up.
Take wings out, remove toothpicks, add wings to bowl. Add in sauce and toss them around until they are coated well. Enjoy!