Serves 4

Ingredients:

• Chicken Marylands, 4 pieces
• Yu Zhu, 10 grams
• Ginseng Beard, 5 grams
• Dang Gui, 5 pieces
• Dried Longan, 5 grams
• Wolfberries, 1 tablespoon
• Red Dates, 3 pieces
• Water, 50ml

For Marinade:

• Sugar, ½ teaspoon
• Black Pepper, ½ teaspoon
• Light Soy Sauce, 1 teaspoon
• Salt, ½ teaspoon
• Ginger, 3 slices

Tools:

• Aluminium Foil
• Baking Paper

Instructions:

1. In a bowl, place chicken marylands, ingredients for marinade and mix well. Set aside to rest for 20 minutes.  
2. Line sheet of aluminium foil with baking paper. Place remaining herbs ingredients & ginger slices from marinade on the baking paper, then place marinated chicken marylands on top of the herbs.
3. Lift edges of the foil and baking paper, and gently fit into a 3.0L Thermos® Shuttle Chef® inner pot. Add water into the parcel and fold edges of the aluminium foil to secure the parcel.
4. Fill inner pot with water till it comes up halfway of the sealed parcel. Bring water to a rapid boil and simmer for 30 minutes with lid closed.
5. After 30 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 3 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®.

Photo and recipes courtesy of Justine Ong from www.tings.sg.