This is our recipe for Easy Seitan Chicken. It’s based on this chick wheat recipe by Avocados and Ales, but we’ve tweaked it so it’s easier and quicker to make, and you can use a regular steamer to cook it.
Nearly every recipe we’ve looked at calls for the use of an ‘Instapot’ or pressure cooker, with our 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 nooch 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
- Table spoon
- Cooling rack
- Tin foil
- Electric Herb/coffee mill – Pestle and Mortar
- 400g tin Chickpeas inc. liquid
- 200 ml boiling water
- 2 tbsp lemon juice
- 4 tbsp nutritional yeast (nooch)
- 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.
- Make each half of the dough into loaves the same width as your steamer pan and place on to an oiled sheet of aluminium foil.
- Roll each loaf up tightly, seitan will expand as it steams and we want a nice tight texture for shredding! I use three sheets in total to avoid it splitting out of the wrap as it steams.
- Both loaves should fit in to your steamer side by side.Steam for 1 hour.
- When the hour is up, carefully unwrap the loaves (they will be very hot) and place on to a cooling rack for 30 minutes to cool and firm up. I've sliced the ends off here so you can see the texture in side but yours will have rounded ends!
- 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!
- You can use the chicken pieces in a variety of ways, many of our recipes use it, you can fry it, bake it, stir-fry it and even eat cold as a sandwich slice it's so versatile!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!