Serve 3 to 4

Ingredients:

• Shark Fin Melon, 200 grams
• Chicken Breast, 1/2 (cut into chunks)
• Red Dates, 6 (remove seeds)
• Honey Dates, 2
• Dried Scallops, 2 (soak overnight)
• Corn, 1 (cut into chunks)
• Carrot, 1/2 (cut into chunks)

Instructions:

1. Place in sliced shark fin melon, blanched chicken breast*, red dates, honey dates, overnight soaked dried scallops, corn and carrot.
2. Fill the pot with about 700ml water and bring ingredients to boil over medium-high heat.
3. When boiling, turn to high heat for 1 minute. Cover the lid and transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside for 4 hours.

*Rinse chicken breast with hot water.

Notes:

• This recipe is based on one of the 3.0L inner pots in Thermos® Shuttle Chef® TCRA-6000.
  
• You may refer to this recipe to prepare for the other 3.0L inner pot. 
• You may adjust the ingredients quantities accordingly for other Shuttle Chef® capacities.

Tip: 

• You may keep the dish in the Shuttle Chef® for up to 8 hours. Bring the contents to a boil, before serving.

Recipe specially created for Thermos® Singapore and cooking demonstration courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.

Watch both recipes in action!