This is our recipe for Easy Seitan Chicken. Essentially it’s a chick wheat recipe but I’ve tweaked it so it’s easier and quicker to make, and you can use a regular steamer to cook it.
Nearly every recipe I’ve looked at calls for the use of an ‘Instapot’ or pressure cooker, with my method you just mix it and steam it and you are good to go!
This is such an easy make, if you only have a tin of chickpeas and some gluten and nootch in the cupboard then it’s still pretty good but of course it’s next level if you have everything on the list.
Like most Seitan it benefits greatly from being left to cool and even rest in the fridge overnight. If you’re tearing bits off to make nuggets or for stir-fry then just watch your hands on the steam when it’s hot, but if you’re wanting to slice it up for sandwiches then rest it overnight and you’ll be able to slice it much thinner.
This is the basic product, you can use this for roast dinner, sandwich slices, curries, burritos, stir-fry and fried chicken. Yes you heard that right, this is the base for crispy fried chicken…. more on that to follow x
- Food Processor
- Stick blender
- Baking paper
- Table spoon
- Cooling rack
- Tin foil
- 400g tin Chickpeas inc. liquid
- 200 ml boiling water
- 1 tbsp cider vinegar/lemon juice
- 4 tbsp Nutritional yeast
- 3 tsp stock powder
- 1 tsp dried parsley
- 1 tsp garlic granules
- 1 tsp onion granules
- 0.5 tsp mustard powder
- 0.5 tsp salt
- 250 g wheat gluten
Quick and dirty method
- Tip the contents of the tin of chickpeas (including the juice) in to the food processor.
- Add the rest of the wet ingredients.
- Add all of the dry ingredients except the gluten.
- Blitz until smooth.
- Add the gluten.
- Blitz for 1 minute on full power.
- Rest for 1 minute.
- Blitz on full power for 1 minute.
If you've got a bit more time method (gets smoother results)
- Put all of the dry ingredients except the gluten into a coffee mill/herb grinder. Blitz until a fine powder has formed This is chicken seasoning!
- Using the stick blender, blitz the chickpeas, aquafaba, cider vinegar and 200ml boiling water into a smooth paste. Add the chicken seasoning to this and blitz again.
- Tip the wheat gluten into the food processor.
- Now blitz on full for 1 minuteStand for 1 minuteThen blitz on full for 1 minute to finish.
After you've made the dough follow this section
- Remove the dough and split in half, weigh to be exact.
- Kneed and form each half into two loaves around 20cm long.
- Tightly wrap each loaf in baking paper then tie with string. You could also wrap using foil if you prefer.
- Pop them both into the steamer then put the lid on.
- Steam for 45 minutes.
- When the time's up, take them out of the steamer, unwrap them and place them on the cooling rack for 30 minutes to rest.
- To make strips/shreds just pull open a loaf with your thumbs in the centre, then peel of strips to suit your dish. Watch out it they are still a bit hot!
- Fry the pieces in a little oil to get crispy on the outside, or oven bake at 180°C/350°F fan assisted or 200 °C/390 °F regular for 15 minutes to get crispy without oil.You can also just cook the pieces in your favourite dish without getting crispy first, enjoy!