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:

1. Rinse all ingredients under running water.
2. Rinse Dried Cuttlefish, Dried Oysters, Dried Scallop and Dried Abalones with hot boiling water.
3. Blanch Chicken Thighs in hot boiling water. Drain water and set aside.
4. Place all ingredients into a Thermos^® Shuttle Chef^® inner pot.
5. Add 2.5 litres of water.
6. Bring the contents to a rapid boil over medium heat.
7. Reduce to low heat and continue boiling for 15 minutes.
8. 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.