Serves 8

Ingredients:

• Watercress, 800 grams (stems and leaves separated)
• Pork Ribs, 1 kilograms (blanch with hot water till meat turned whitish)
• Dried Scallops, 60 grams
• Wolfberries, 5 tablespoons
• Seedless Red Dates, 10
• Old Ginger, 4 slices

Instructions:

1. In a 6.0L Thermos® Shuttle Chef® inner pot, add all ingredients (except watercress leaves) and bring the contents to a boil on medium heat.
2. When boiling, add watercress leaves. Bring the contents to another boil and simmer for 5 minutes.
3. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 8 hours.
4. Before serving, re-boil the soup over medium heat with occasional stirs.

Notes:

• This recipe is based on using a 6.0L Thermos® Shuttle Chef® TCRA-6000 and KOB-6000I. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Tips:

• You may blanch the pork ribs by placing them into a bowl or pot, pour hot boiling water until it covers the ribs for 1 minute and drain water.
• If you are preparing this dish overnight, re-boil the contents in the morning while stirring the contents occasionally for at least 10 minutes on medium heat and transfer it back into the Shuttle Chef® outer pot. The soup will be served hot during lunch or can be kept warm for up to 8 hours.

Photo and recipe courtesy of Thermos Singapore team