Serves 6 to 8 

Ingredients:

• Dried Shrimps, 2 tablespoons
• Minced Garlic, 1 tablespoon
• Peeled Pumpkin, 300 grams (washed and cut into bite-sized)
• Chicken Thigh, 400 grams (deboned and cut into bite-sized)
• Dried Mushrooms, 8
• Rice, 3 cups (washed and drained)
• Water, 3 cups
• Salt, to taste
• Pepper, to taste

Marinate Condiments for Chicken Thigh:

• Sesame Oil, 2 teaspoons
• Light Soya Sauce, 4 tablespoons
• Dark Soya Sauce, 2 tablespoons
• Oyster Sauce, 1 tablespoon
• Corn Flour, 1 tablespoon
• Pepper, to taste

Preparations:

1. In a bowl, marinate chicken thigh with seasonings for at least 30 minutes. Set aside for later use.
2. In a bowl, soaked dried mushrooms with 200ml hot water till soft (or more if softer mushrooms are preferred) and cut into bite-sized. Set aside mushroom water and diced mushroom for later use.

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add in dried shrimps and stir fry till fragrant. When fragrant, add in minced garlic and about 3 tablespoons of water and stir fry till fragrant. 
2. When fragrant, add in pumpkins and stir fry for 5 minutes. After 5 minutes, add in marinated chicken thigh and stir fry for 5 minutes.
3. Add in rice, water, diced mushrooms, mushroom water and mix well. Bring it to a boil over low heat and simmer for 10 minutes.
   
   
   
   
   
   
4. After 10 minutes, close inner pot with lid and transfer to Shuttle Chef® outer pot. Let it sit aside to continue cooking for 2 hours.
5. Before serving, stir well and scoop out into serving bowls. Add salt and pepper to taste, and garnish with spring onions.
   
   

Notes:

• This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. Ingredients can be adjusted for different Shuttle Chef® capacities.
• This recipe uses ready-to-cook pumpkin where the seeds and skin are removed.

Tips:

• It is best recommended to boil the rice mixture over low heat for best vacuum insulation cooking thereafter.

Photos and recipe courtesy of Thermos Singapore team.