Serves 3 to 4


  • Olive Oil, 1 tablespoon
  • Onion, 100 grams (chopped)
  • Carrots, 100 grams (cut into 2-3cm)
  • Celery, 40 grams (cut into 2-3cm)
  • Minced Garlic, 2 teaspoons
  • Shiitake Mushrooms, 100 grams (sliced)
  • Button Mushrooms, 100 grams (sliced)
  • King Oyster Mushrooms, 100 grams (sliced)
  • Clear Chicken Broth, 1 litre
  • Water, 700ml
  • Fresh Thyme, 2 pieces
  • Bay Leaf, 1 piece
  • White Peppercorns, 1 tablespoon

 1 ingredients2


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add olive oil and stir fry the onions, carrots, celery until softened over low-medium heat for 5 minutes. Add chopped garlic and stir fry for 1 minute.
  2. Add all the mushrooms, fresh thyme, bay leaf, white peppercorns, clear chicken broth and water. Bring contents to a boil and simmer for 10 minutes. 
  3. 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 4 hours. 
  4. After 4 hours, strain the stock through a strainer. Press down on the solids to extract more stock.
  5. Enjoy the stock as a hotpot soup base or cook a stew! 



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.