Serves 2 to 4

Ingredients:

• Chicken Thighs, 2
• Dried Chinese Yam Roots (淮山 Huai Shan), 3-4
• Wolfberries, a handful
• Cordycep Flowers, 10 grams
• Bi-color Corns, 2 (cut into chunks)

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add all ingredients and top up with water till inner rim.
2. Bring the contents to a rapid boil over medium-high heat and simmer for about 20 minutes.
3. 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 one of the 3.0L inner pots of Thermos® Shuttle Chef® TCRA-6000.
• This recipe is also suitable for a 3.0L Thermos® Shuttle Chef® TCRA-3000 or RPE-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

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