Serves 4

Ingredients:

• Dried Scallops, 2 pieces
• Pork Muscle Meat, 2 pieces
• Water, 1.5 litres
• Cordyceps Flower, 5 grams
• Cloud Ear fungus, 4 to 5 pieces (rinse till slightly softened)
• Corn, 2 cobs (cut into chunks)
• Carrot, 1 (cut into chunks)
• Wolfberries, 1 tablespoon
• Meat Collagen broth, 300ml

Instructions:

1. Rinse dried scallops and soak in hot water till slightly softened. You may either shred the softened dried scallops or leave it as a whole. Set aside for later use.
2. Blanch pork muscle meat to remove any scum. Rinse and set aside for later use.
3. In a 3.0L Thermos® Shuttle Chef® inner pot add water and bring it to a boil. When boiling, add the remaining ingredients, bring the contents to a boil and simmer for 20 minutes.
4. When boiling, close the inner pot with lid and transfer it to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 3 hours.

Notes:

• This recipe is based on using a 3L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Tips:

• You may also wish to soak cloud ear fungus  with water for 15 mins till soften and cut into smaller pieces if necessary.

Photos and recipe courtesy of Justine Ong from www.tings.sg.