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Asian Chicken Salad Bean Thread Noodles & 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


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)


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)


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)



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.


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


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


Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.


Paul Tang


Cooking the Fish

2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil

Serving the Fish

1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated


Heat the oven in the Steam mode, 100% Humidity, 212 Degrees

Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.

Cut a few diagonal slits in the fish and place the fish in the prepared pan.

Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.

Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.

Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.

Heat the sesame oil until sizzling then pour it over the fish.

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