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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.

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For the Steamed Chicken

2 whole chicken legs or 2 bone-in thighs and 1 bone-in breast

2 scallions

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


Larissa Taboryski


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

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How to Cook Custard in the Steam Oven

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Custard is as simple as beating eggs with sugar, adding vanilla and finally adding this mix to the cream. But the steam oven makes it easy!

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Vanilla Creme Brulee

Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky.


Larissa Taboryski


2 cups cream or half and half

1 vanilla bean, split lengthwise OR 1 tsp vanilla extract

1/4 tsp salt

5 egg yolks (large eggs)

1/2 cup sugar

Additional sugar for caramelizing


Heat the Steam oven in the Convection Steam Mode at 220F (104C)

Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot.  Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. 

Beat the egg yolks and sugar together until light.  Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir.

Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard.  Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set.  Cool the custards before refrigerating for at least 6 hours prior to serving.

To Serve the Custard

Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.

Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.

Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.

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