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DOUBLE BOILED CHICKEN WITH PUMPKIN AND HAWTHORN BERRY SOUP

Serves 2

Ingredients:

  • Chicken Mary, 1 piece
  • Pumpkin, 200 grams (cut into chunks)
  • Corn, ½ piece (cut into chunks)
  • Dried Hawthorn Berry Slices, 4 pieces
  • Dried Honey Date, 1 piece
  • Dried Wolfberries, 10 grams
  • Fresh Boiling Water

 

Instructions:

  1. Place chicken into a ceramic jar and pour fresh boiling water to scald the chicken to remove scum. Set aside for 5 minutes. Discard water and place the remaining ingredients into the ceramic jar.   
  2. In a 4.5L Thermos® Shuttle Chef® inner pot, place a steaming rack and fill 1/3 of the inner pot with water. Bring water to a boil.
  3. Place ceramic jar onto the steaming rack and add fresh boiling water into the ceramic jar till inner rim. Close the lid of ceramic jar.
  4. Add water into the inner pot until the water reaches ¾ height of the ceramic jar, ensuring it sits in a water bath. Bring water to boil and simmer for 30 minutes with the inner pot lid on.
  5. After 30 minutes, transfer the inner pot into the Shuttle Chef® outer pot and let it sit aside for 3 hours, for vacuum insulation double boiling.

 

Notes:

  • This recipe is based on using a 4.5L Thermos® Shuttle Chef® KBG-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

 

Photo and recipes courtesy of Justine Ong from www.tings.sg.