Your Recipe for Combi-steam Cooking

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Lions Head Pork Meatballs with Bok Choy and Shiitake Mushrooms

These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the entire dish can be steamed at one time in the Combi steam oven. Traditionally the meat balls are rolled quite large but you can make them smaller if you prefer.

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Ingredients

1 lb ground pork

1/4 cup Chinese rice wine or Sherry

1 tsp salt

1 tsp sugar

1 1/2 tbsp cornstarch

1 tbsp old fashioned oats

2 green onions, white parts only

1 inch piece ginger, peeled

6 water chestnuts

4 slices bacon, cut into big pieces

½ lb uncooked, peeled shrimp

2 cups chicken stock

6-8 medium size bok choy, cut in half or quarters

8 oz Shiitake mushrooms, stemmed and cut in half

Preparation

In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats.


In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces; add to the bowl with the pork.


Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients.

Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed. 


Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the sollid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes (15 if meatballs are smaller).  Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. 


Serve in bowls with the stock.


Makes: 4- 6 servings

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Paul Tang

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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.



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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.

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