Serves 2
Ingredients:
- Chicken Thighs, 2 pieces (cut each chicken thigh into two)
- Red Dates, 6
- Dried Chinese Yam (淮山), 3
- Codonopsis (Dang Shen, 黨參), 3
- Solomon’s Seal Rhizome (Yu Zhu, 玉竹), 6
- Waist Tonic Liquid (补腰精), 60ml
- Himalayan Pink Salt, 1/2 teaspoon
- Filtered Water, 600ml
- Mee Sua, 2 bundles
- Spring Onions (chopped), to garnish
Instructions:
The night before,
- Rinse Chicken Thighs with boiling water.
- In a separate pot, rinse Red Dates, Dried Chinese Yam, Codonopsis, Solomon’s Seal Rhizome with boiling water.
- Place Chicken Thighs and the above herbs into a Thermos® Shuttle Chef® inner pot with 600ml of Filtered Water.
- Bring contents in the inner pot to a rapid boil on high heat, and simmer on low heat for 20 minutes.
- Close inner pot's lid and transfer inner pot into the outer pot. Let it sit overnight.
Next morning,
- Bring contents in the inner pot to a rapid boil on medium heat and transfer back into the outer pot. The food will stay warm for 8 to 10 hours without opening it.
Before serving,
- Bring contents in the inner pot to a rapid boil on medium heat.
- Add in Himalayan Pink Salt and Waist Tonic (补腰精).
- In a separate pot, cook Mee Sua. Drain out the water and place Mee Sua into serving bowl.
- Pour soup over Mee Sua, dish out chicken on top of Mee Sua and garnish with Spring Onions.
Tip:
- If you wish to cook this dish within a day, instead of let the inner pot sits into the outer pot overnight, replace it with about 6 to 8 hours, and then follow the instructions under "Before serving".
Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.