Serves 6
Ingredients:
- Boneless Chicken Drumsticks, 2 (washed and cut into bite-sized pieces)
- Dried Mushrooms, 6 (soaked in water till soft and squeeze dry)
- Chinese Sausage, 2 (sliced into pieces)
- Cooking Oil, 1 tablespoon
- Salted Fish, 100 grams (washed and cut into pieces)
- Onions, 3 (sliced)
- Minced Garlic, 2 tablespoons
- Rice, 2 cups (washed and drained)
- Water, 260ml
Condiments to marinate chicken drumsticks:
- Light Soya Sauce, 1 teaspoon
- Oyster Sauce, 1 teaspoon
- Ginger Juice, 1 teaspoon
- Sesame Oil, ½ teaspoon
- Chinese Rice Wine, 1 teaspoon
Condiments to marinate mushroom slices:
- Oyster Sauce, 1 teaspoon
- Sesame Oil, ½ teaspoon
Preparations:
- Marinate chicken pieces with the listed condiments and set aside for later use.
- Marinate mushroom slices with the listed condiments and set aside for later use.
- Soak Chinese sausage in hot water for 10 minutes. After 10 minutes remove skin, cut into slices and set aside for later use.
Instructions:
- In a Thermos® Shuttle Chef® inner pot, heat cooking oil over medium heat. Add salted fish and stir fry till fragrant. When fragrant, remove salted fish and set aside for later use.
- In the same inner pot, add sliced onions, minced garlic and stir fry over medium heat till it turns light brown.
- Assemble the ingredients in the following order and bring it to a boil under medium heat and simmer for 10 minutes: marinated chicken, marinated mushrooms, rice, water and Chinese sausage.
- After 10 minutes, cover inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to cook for 1 hour.
- Before serving, drizzle with dark soya sauce to taste and garnish with salted fish.
Notes:
- This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantities based on your Shuttle Chef® capacity.
Recipe courtesy of Thermos Singapore team. Photo courtesy of Ice or Rice.