Serve 4 to 5
Ingredients:
- Lotus Roots, 800 grams (cut into slices)
- Chicken Thighs (with bones and skin), 2
- Seedless Red Dates, 12
- Dried Cuttlefish, 2
- Dried Oysters, 10
- Dried Scallops (medium-sized), 5
- Dried Abalones, 2
- Carrots, 4 (cut into chunks)
- Corns, 2 (cut into chunks)
- Hot water
Instructions:
- Rinse all ingredients under running water.
- Rinse Dried Cuttlefish, Dried Oysters, Dried Scallop and Dried Abalones with hot boiling water.
- Blanch Chicken Thighs in hot boiling water. Drain water and set aside.
- Place all ingredients into a Thermos® Shuttle Chef® inner pot.
- Add 2.5 litres of water.
- Bring the contents to a rapid boil over medium heat.
- Reduce to low heat and continue boiling for 15 minutes.
- When boiling, close the inner pot's lid and transfer it into the Thermos® Shuttle Chef® outer pot. Let it sit aside for 8 hours.
Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.