YOUR RECIPE FOR STEAM COOKING
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Chinese Chicken Salad with Noodles and Cabbage
Steaming bone-in chicken to add to salads or sandwiches is very easy and as a bonus, you will gain 1 - 2 cups of chicken broth. You can also roast the chicken in Convection and then make stock with the bones, either method of cooking yields delicious juicy chicken that can be flavored to suit the dish you are preparing.
For the Steamed Chicken
2 whole chicken legs or 2 bone-in thighs and 1 bone-in breast
2 1” slices peeled fresh ginger
1 thin carrot
1 celery rib
2 stems of fresh cilantro
1 cup of water
For the Salad
4 cups finely shredded white cabbage OR prepared coleslaw mix
1 cup finely shredded purple cabbage
2 large carrots peeled and shredded
4 scallions, tops trimmed, chopped into ¼” slices
½ package Sai Fun bean thread noodles softened and coarsely chopped
¼ cup chopped fresh cilantro leaves
For the Dressing
2 cloves garlic, minced
1 1” slice fresh ginger, minced
¼ cup creamy peanut butter
½ cup soy sauce
2 tbsp rice vinegar
1 tbsp honey or sugar
2 tbsp Sesame oil
¼ tsp red pepper flakes OR
1 tbsp Sesame chili oil
To Steam the chicken, heat the Steam oven in the Steam mode 212 ℉ (100 ℃).
Place the chicken pieces in an oven-safe casserole dish and add the remaining ingredients. Steam for 40 - 50 minutes until the chicken is very tender. Remove the chicken from the broth and set it aside to cool. When cool remove the skin, shred the chicken and discard the bones.
Strain the broth, discard the aromatics and cool the broth before refrigerating or freezing.
If you prefer to roast the chicken, heat the Convection Roast or Combination Convection Steam Mode 375 ℉ (190 ℃).
Place the chicken on a rimmed baking sheet, and season with some Chinese Five Spice Powder and a drizzle of sesame oil. Cook the chicken for 30 - 40 minutes until tender. Set aside to cool then remove the skin and shred or slice the meat.
To Prepare the Salad
Soften the SaiFun noodles as directed on the package. Combine the salad ingredients in a large bowl and add the cooled noodles.
Combine the ingredients for the dressing by hand or with a hand-held stick blender.
Toss the dressing with the salad ingredients and fold in the shredded chicken.
Serves 4 - 6
Watch Related Video
Baked Chicken and Rice
There are many versions of chicken and rice dishes and Arroz con Pollo is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven.
8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)
2 - tablespoons olive or vegetable oil
1 - teaspoon Kosher salt
½ - teaspoon granulated garlic
1 - teaspoon ground cumin
½ - teaspoon mild or spicy smoked paprika
½ - teaspoon ancho chili powder
1 - teaspoon ground turmeric
1 - teaspoon dried oregano
Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.
Vegetables and Additional Ingredients:
1 - tablespoon olive oil
1 - large yellow onion, diced
1 - medium yellow pepper, diced
1 - poblano chili, diced (if you like some spice)
3 - cloves, garlic minced
1 - Portugese mild or spicy Linguica sausage diced
1 - 14oz can chopped tomatoes
1 - cup short grain rice or Arborio
2 - cups chicken stock
½ - cup Manzanilla Spanish olives
¼ - cup chopped fresh cilantro leaves
Cook the spice rubbed chicken pieces in the Convection or Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice. OR
Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and bake covered in Convection or uncovered in the Steam Oven for 30 - 35 minutes.
Oven Method 1:
Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees.
Cook the chicken for 25 - 30 minutes until the skin is crisp and golden.
When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture.
While the chicken is cooking, prepare the rice mixture.
Heat a large saute pan over moderate heat, add the oil, increase the temperature to medium high and saute the onion for a few minutes to soften.
Stir in the peppers and cook for a few minutes until the edges begin to brown.
Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes.
Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.
Gently stir in the olives, add the chicken and garnish with the chopped cilantro.
Oven Method 2:
Sear the chicken on a rimmed baking sheet in the Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop.
Saute the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the par cooked chicken pieces into the pan and scrape any cooking juices into the pan.
Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35 minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven.
Garnish as directed.
Serves 6 - 8