Serves 3

Ingredients:

• Light soy sauce, 2 tablespoons
• Oyster sauce, 1 tablespoon
• Shaoxing Wine, 2 tablespoons
• Sesame oil, 1 tablespoon
• Water, 150ml
• Cooking oil, 1 tablespoon
• Ginger, 1 piece (approx. 5cm long, thinly sliced)
• Spring onions, 3 stalks (cut into 5cm long)
• Chicken Marylands, 3 pieces
• Fresh shitake mushrooms, 6 pieces, sliced
• Fresh Wood Ear Fungus (黑木耳), 50 grams
• Pitless Red Dates, 4 pieces

Instructions:

1. In a bowl, add light soy sauce, oyster sauce, Shaoxing wine, sesame oil, water and mix well. Set aside for later use.
2. In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil, add ginger, spring onions and stir fry until fragrant.
3. When fragrant, pour sauce mixture into the inner pot and mix well. Add in chicken (skin side facing down), sliced mushrooms, wood ear fungus and red dates into the pot. Bring contents to a boil, stirring slightly and simmer with inner pot lid on for 15 minutes.
4. Turn chicken pieces to skin facing side up, simmer with lid on for another 15 minutes
5. After 15 minutes, transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 1.5 hours.

Notes:

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

Photos and recipe courtesy of Justine Ong from www.tings.sg.