Serves 3 to 4

Ingredients:

• Chinese Yam (Huai Shan). 20 grams
• Solomon's Seal Rhizome (Yu Zhu), 20 grams
• Lotus Seeds (Lian Zi), 20 grams
• Lily Bulbs (Bai He), 20 grams
• Fox Nuts (Qian Shi), 20 grams
• Dried Longan (Long Yan Rou), 15 grams
• Chicken Stock, 1 litre
• Water, 500ml
• Pork Ribs, 500 grams

Instructions:

1. Rinse and soak dried herbs (chinese yam, solomon’s seal rhizome, lotus seeds, lily bulbs, fox nuts and dried longan) in water for 15 minutes. Drain and set aside for later use. 
2. In a 3.0L Thermos® Shuttle Chef® inner pot, add chicken stock and water and bring it to a boil. Once boiling, add pork ribs and continue simmering for 10 minutes.
3. After 10 minutes, skim off impurities on the surface and add drained herbs and salt.
4. 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. 

Notes:

• 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.