Your Recipe for Combi-steam Cooking

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Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce

This recipe for steamed eggplant requires minimal preparation, just a quick soak in water with some vinegar to remove any bitterness and help the eggplant hold its shape. Then the sauce ingredients are assembled and poured over the eggplant and cooked in the Steam mode until tender.  The eggplant absorbs the flavors of the sauce and is finished with just a light drizzle of sesame oil for added flavor.

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1lb Chinese or Japanese eggplant, (3 - 4), chopped into bite-sized pieces

¼ cup of white vinegar

Water to cover


2 tbs soy sauce

2 tsp black vinegar

2 tsp oyster sauce

1 tsp sugar

2 tbsp chili crisp or chili sauce


3 cloves garlic, minced

2 scallions, finely chopped

Sesame oil for drizzling


Heat the oven in the Convection Steam mode 212°F.

Place the eggplant in a large bowl, add water to cover, and stir in the vinegar. Set aside for 3 - 10 minutes, then rinse thoroughly and squeeze out as much liquid as possible with your hands.

Place the eggplant in an oven-proof cooking container. Combine the sauce ingredients and pour over the eggplant.  Top with the minced garlic and scallions and a light drizzle of sesame oil.

Cook for 20 minutes or until tender.

Serves 4 - 6


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.


Larissa Taboryski


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


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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