Ingredients:

• Flower Mushrooms, 20
• Dried Oysters, 8
• Abalone, 1 can
• Razor Clams, 1 can
• Broccoli, 2 (cut into florets)
• Salt, 2 teaspoons
• Cooking Oil, 1 tablespoon
  
  

Ingredients for Braised Sauce:

• Old Ginger, 5 slices
• Garlic Cloves, 5 cloves (lightly smashed)
• Chicken Stock, 300ml
• Abalone Broth, 250ml (from abalone can)
• Mushroom Water, 400ml (from soaking of the mushroom)
• Oyster Water, 100ml (from soaking of oyster)
• Abalone Sauce, 2 tablespoons
• Light Soya Sauce, 2 tablespoons
• Dark Soya Sauce, ¼ teaspoon
• Oyster Sauce, 2 tablespoons
• Hua Tiao Cooking Wine, 2 teaspoons
• Small Rock Sugar, 4 cubes

Preparations:

1. Soak mushrooms in 600ml of room temperature water overnight to soften. After soaking, remove mushroom stems. Set aside mushrooms and mushroom water for later use.
2. Soak dried oysters in 50ml of cold water for at least 2 hours and set aside for later use.

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add all ingredients for braised sauce, soaked mushrooms and oysters, bring to a boil over medium heat and simmer for 10 minutes.
2. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 8 hours.
3. After 8 hours, bring the contents to a boil and let it sit aside for later use.
4. In a pot, add water, salt, cooking oil and bring it to a boil. When boiling, add broccoli florets and simmer for 3 minutes. After 3 minutes, drain water and set aside for later use.
5. On a serving plate, place boiled broccoli, cooked braised mushrooms, abalone, razor clams and drizzle braised sauce.

Notes:

• This recipe is based on using a 3.0L Thermos® Shuttle Chef® KBG-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Tips:

• If you are preparing this dish overnight, re-boil the contents in the inner pot during morning, for at least 10 minutes on medium heat and transfer it back into the outer pot. Food will be served warm during lunch or can be kept warm for up to 8 hours.
• You may adjust the sauce's taste when boiling (before transferring into the outer pot) with sugar (if it's too salty) and salt (if it's too sweet), based on your preference.

Photos and recipe courtesy of Thermos Singapore team.