Category Archives: Chinese

Chinese chicken drumsticks

January 13, 2019 8:59 am / 5 Comments /

Everyone has a recipe like this.  You know, something that you can marinade overnight and cook for a hungry family any night of the week.  The best thing about this in a combi is that the skin is extra crispy and everyone loves these flavours!

Check your Auto program options (depending on your brand and model) for a ‘set and forget’ cooking option.  Go to roast/chicken and see if you have a drumstick option.  Keep in mind that the honey can burn so add it half way through the cooking process for sticky, melt in the mouth chicken!  Don’t forget to add your fat filter for any roasting to keep the fan clean and do a soaking program after you’ve eaten.

Ingredients:  Serves 4

8 chicken drumsticks
¼ cup soy sauce
2 garlic cloves, crushed
knob ginger, grated
½ tsp Five spice powder
¼ tsp ground chilli powder (Optional)
¼ tsp sesame oil
1-2 tbsp honey
Sesame seeds to serve

Method:

  1. Mix all the ingredients except sesame seeds together and pour over chicken drumsticks in a plastic bag or container.
  2. Marinate overnight if possible, turning a couple of times.
  3. Fit the fat filter to the combi oven.
  4. Remove from the marinade and roast in the large stainless steel tray on Combination mode 180°C + 30% steam for 40 minutes.
  5. Add remaining marinade to the drumsticks half-way through cooking. Turn to coat and let them caramelise until sticky and delicious.
  6. Sprinkle with Sesame seeds to serve.
Posted in: Chicken, Chinese, Combi Steamer, Party Food / Tagged: , ,

Chinese spare ribs

July 22, 2018 10:00 am / 5 Comments /

I’ve always loved spicy, sticky spare ribs 🙂

Loved them cooked in the combi oven, it seems to render down the fat and produce a melt-in-the mouth, tender rib.

This is a Chinese version but try different marinades of your choice.  A smokey, American rub would also be amazing.

Ingredients:

2-4 slabs of pork spare ribs
½ cup soy sauce
¼ tsp Sesame oil
½ tsp chilli powder (optional)
½ tsp Chinese five spice powder
2 cloves garlic, crushed
¼ cup Mirin
1 tbsp green ginger, grated

Method:

1.  Mix all marinade ingredients together and pour over ribs in a glass dish.  Rub all over with the back of a spoon, cover and refrigerate overnight, turning occasionally.

2.  Place ribs into the large, solid tray in a single layer and cook on Combination mode 180°C + 50% steam for approximately 35-45 minutes.  The time will depend on the size of your ribs.

3. Turn occasionally and baste with the remaining marinade, they are ready when well browned but still juicy.

4.  Serve with steamed rice here and some steamed Chinese vegetables.  See my timing on steaming the vegetables

 

Posted in: Chinese, Combi Steamer, Main Courses

Whole steamed ginger snapper

October 28, 2013 2:28 pm / Leave a Comment /

Steamed ginger snapper

This classic Chinese, whole steamed snapper is so much easier in the steam oven.  Forget those messy baskets and impossible to remove plates.  Not to mention that you can fit a much bigger snapper into the steam oven than you could fit in a Chinese bamboo steamer basket!

Serve with ‘Asparagus wok-tossed with Asian mushrooms’ from Luke Nguyen which you can find here.  I served with plain steamed rice it was easy to see why the steam oven has become such an important appliance in our home.

Add the rice for 10 minutes @ 100°C  to start then it will continue to cook at the lower temperature with the fish for 15 minutes.  It was perfect and the whole meal was absolutely delicious!  Don’t be tempted to cook the fish at 100°C it is worth the effort to change the cooking temperatures which is how we got a perfectly cooked whole fish.

Ingredients:  Served 4 or 6 with another course.

1 x 1.2kg whole snapper cleaned and scaled
3-4 spring onions left whole
1/2 tsp sea salt
1/2 tsp chicken stock
2 tbsp. light soy sauce
2 tsp sesame oil
2 tbsp. shao xing
1 tbsp. castor sugar
1 large knob of ginger, cut into very fine julienne
4 spring onions with some green left on, finely shredded
1½ tbsp. peanut oil
good handful of coriander leaves
few slices of red chilli for garnish

Method:

  1. Pat the fish dry with kitchen paper and put it on a chopping board
  2. With a sharp knife make three diagonal slits into the meatiest part of the fish, then repeat in the opposite direction to make a diamond pattern as this helps cook the fish more evenly.  Repeat on the other side of the fish.
  3. Put the whole spring onions on the bottom of the large stainless steel tray.
  4. Rub the fish well with salt and put on top of the spring onions
  5. Mix the stock, soy, sesame oil, shao xing and castor sugar and pour this over the fish, then top with the ginger
  6. Steam @ 90°C for 15 minutes.  Test, it should be pulling off the bones and the cuts in the skin will open up a little.
  7. Remove from the stainless steel tray 0nto a large serving platter and sprinkle with the spring onions, coriander and a little chilli
  8. Heat the peanut oil until it is smoking and douse the fish with the oil.  Be careful it will spit!  This stage is optional.

This size fish was a generous serving for 4 of us.  It would serve 6 with the addition of another course as part of a shared meal.

Posted in: Chinese, Fish, Gluten free, Main Courses, Steam Oven