Your Recipe for Combi-steam Cooking

Select a Category then Double click on an image

  • Instagram
  • Facebook

Steamed Chicken Salad with Bean Thread Noodles and Cabbage

This is a Steam Mode or Combi Steaming recipe.


I began making a version of this recipe forty years ago influenced by a dish I enjoyed at one of my favorite Chinese restaurants.  There are many variations to this recipe and the preparation is made much easier thanks to the availability of prepared Spicy Peanut Dressing.  The combination of noodles, crunchy cabbage and juicy chicken with the peanut dressing is delicious and just as good if you heat up any “extras”. You can of course vary the type of noodles or leave them out if you prefer.


Bone-in chicken is a must when steaming, not only will the meat be tender and juicy you will also get a lovely cup or two of chicken stock. You can steam just enough chicken for the salad or steam more to use with other meals during the week.

May 16 - 2021-58.jpg

Ingredients

4 - bone-in chicken thighs, skinless or skin on

2 - scallions

3 - 1” slices fresh peeled ginger

1 - thin carrot

1 - celery rib

2 - steams fresh cilantro (or leave out if you are intolerant)


Salad:


1 - package prepared coleslaw with green & purple cabbage and carrots OR

4 - cups shredded cabbage, green and purple combined

2 - large carrots, peeled and shredded

4 - scallions, tops trimmed, chopped into ¼” slices

½ - package SaiFun bean thread noodles, softened and coarsely chopped

¼ - cup chopped fresh cilantro leaves (if using)


Dressing:


2 - cloves garlic, minced

1 - 1” slice peeled ginger, fine chopped

¼ - cup creamy peanut butter

¼ - cup soy sauce

2 - tablespoons rice vinegar

1 - tablespoon honey or sugar

2 - tablespoons sesame oil

½ - teaspoon red pepper flakes (or use spicy sesame oil)

Preparation

STEP 1


Preheat the oven in the Steam Mode.


Place all the items in a casserole dish and cover with 2 cups of water.


Place in the oven and steam for 30 - 40 minutes (depending on the size of the thighs) until the meat is falling off the bone.


Remove the chicken from the liquid and set aside on a plate to cool.

When cool enough to handle, discard the skin and bones and shred into thin strips.


Strain the stock and refrigerate or freeze when cool.


STEP 2


Combine the ingredients in a mini blender and blend till combined.  Thin with a little more sesame oil if it becomes too thick.


STEP 3


Combine the cooked chicken, vegetables and noodles and toss with the dressing.


The vegetables in this salad will lose their crunch after they are combined with the dressing so if you plan to eat this for several days, only add the dressing as needed.


Serves 4 generous portions

Paul-Tang1_edited.jpg

Larissa Taboryski

Watch Related Video

arrow&v

Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.


*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.



Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Preparation

Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.


Heat the steam oven in the Steam Mode 212°F. 


Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.


Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  


When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

Watch Related Video