Ingredients:
- Rice, 150 grams (washed, soaked in salt & oil mixture for 2 hours and rinsed)
- Scallops, 3 (soaked in water to soften & dried)
- Small Abalones, 3 (soaked in water to soften & dried)
- Water, 1.5L
- Prawns, 100 grams (deshelled)
- Clams, 150 grams (clean thoroughly)
- Octopus, 5 (clean thoroughly)
- Crab, 1 (clean thoroughly)
- Corn Kernels, 50 grams
- Mushrooms, 3 (halved)
- Ginger, to preference (sliced)
Instructions:
- In a Thermos® Shuttle Chef® inner pot, add rice, dried scallops, dried small abalones and water. Bring it to a boil over medium heat and when boiling, simmer for 10 minutes under medium-low heat.
- When boiling, close inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 3 hours or reboil every 6 to 8 hours.
- Before serving, separate the cooked rice grains and soup base.
- With the soup base back in the inner pot, add ginger slices, prawns, clams, crab, corn kernels and mushrooms and bring it to a boil.
Notes:
- This recipe is based on using Thermos® Shuttle Chef® TCRA-1800. You may adjust the ingredients quantity based on the Shuttle Chef® capacity.
Tips:
- You may take references (with the hyperlinks included) on how to de-grit and clean clams, clean octopus and clean crabs.
Photo and recipe courtesy of Thermos China