Serves 8 to 10

Ingredients:

• Rice, 2 cups (about 440 grams)
• Salt, 1 teaspoon (pre-soak rice)
• Oil, 2 teaspoons (pre-soak rice)
• Water, 400ml (pre-soak rice)
• Toman Fish Slices, 400 grams
• Minced Ginger, 1 tablespoon
• Light Soy Sauce, 1 teaspoon
• Oil, 2 tablespoons
• Shiitake Mushrooms, 180 grams (removed stems and cut into slices)
• Water, 1.5 litres
• Clear Chicken Stock, 1 litre
• Pepper, to taste
• Chili Oil, to taste (optional)
• Chopped Spring Onions, to garnish

Preparations:

1. In a bowl, mix rice well with salt, oil and water, and set aside for 1 hour. Drain the rice and place aside.  
2. In a separate bowl, marinate toman fish slices with minced ginger and soy sauce, and place it in the fridge till it’s time to cook.

Instructions:

1. In a 4.5L Thermos® Shuttle Chef® inner pot, heat oil under low-medium heat. Add shiitake mushroom slides and stir fry for about 6 to 8 minutes until golden and crisp.
2. Add water, marinated rice and clear chicken stock, bring the contents to a boil and simmer for 5 minutes. Stir occasionally.
3. After 5 minutes and when boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 3 hours.
4. After 3 hours, remove the inner pot and place it over the stove. Bring the contents to a boil and when boiling, turn off the heat and place marinated fish slices on top of the congee.
5. Close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for another 1 hour.
6. Before serving, add pepper and chili oil. Garnish with chopped spring onions.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Tips:

• During re-boiling, please keep a close watch and stir regularly to avoid potential bumping phenomenon.
• You may adjust the consistency of the congee with the amount of clear chicken stock and water ratio. The more the mixture, the consistency will be softer.

Recipe and photos courtesy of Thermos Singapore team.