Serve 2 to 3


  • Water, 1 litre
  • Dashi, 1/2 teaspoon
  • Miso Paste, 3 tablespoons
  • Basmati Rice, 1/2 cup
  • Shimeiji Mushrooms
  • Corn Kernels, 4 to 6 tablespoons
  • Steamed Chicken Leg, 1 large piece (shredded and keep chicken juices aside)
  • Pink Salt, to taste
  • Pepper, to taste
  • Chilli Padi, to preference
  • Coriander, to garnish



  1. In a Thermos® Shuttle Chef® inner pot, bring water to boil and add miso paste, dashi and rice.
  2. Bring the contents to boil for a couple of minutes. When boiling, close the inner pot's lid and transfer it into the outer pot. Let it sit aside overnight.
  3. Reboil the contents in the morning, and add mushrooms and corn kernels. Bring the contents to a boil, and when boiling, close lid and transfer back into the outer pot. 
  4. Before serving, add chicken juices from steamed chicken leg, warm up the congee and top with shredded chicken, chilli padi and coriander.



  • This recipe is based on using a 1.6L Thermos® Shuttle Chef®. You may adjust or use similar ingredients quantity with a 1.5L Shuttle Chef® RPF-20 or 1.8L Shuttle Chef® TCRA-1800, or adjust accordingly based on the Shuttle Chef® capacity. 
  • The congee was done overnight to achieve the silky smooth texture.


Photos and recipe courtesy of Clara Simpson, from @pic.a.nicbaskets and Clara’s Love Kitchen, and founder of ‘Thermos Recipes SG Facebook group