Ingredients:

• Chinese Mustard, 1kg (washed & cut)
• Mushrooms, 6 (soaked till soften)
• Garlic, 1 (whole)
• Dried Chilies, 10 to 15 (to your own preference)
• Asam Keping, 10 to 15 (to your own preference)
• Roasted Duck, 500 grams (chopped)
• Roasted Chicken, 500 grams (chopped)
• Tomato Sauce, 1 tablespoon
• Oyster Sauce, 1 tablespoon
• Salt, to taste

Instructions:

1. In a Thermos® Shuttle Chef® inner pot, add 1.5 litres of water and bring it to a boil under medium-high heat.
2. When boiling, add Chinese mustard, mushrooms, whole garlic, dried chilies and asam keping. Cover with lid and boil it under medium-low heat for 20 minutes.
3. After 20 minutes, add roasted duck and roasted chicken, and bring it to boil under medium-low heat for 10 minutes.
4. When boiling, add tomato sauce, oyster sauce and salt, and boil for another 10 minutes.
5. After 10 minutes, transfer inner pot into the Shuttle Chef® outer pot and let it sit aside for 1 hour.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Photo and recipe courtesy of Thermos Malaysia