Serve 2
Ingredients:
- Brown Rice, 1/2 cup
- Oats for Rice, 3 tablespoons
- Chicken Breast, 1 (about 300 grams)
- Dried Scallops, 2
- Fish Maw, 1
- Sesame Oil, 1 tablespoon
- Himalayan Pink Salt, 1 teaspoon
- Water, 3.5 cups
- Hot Water
Preparations:
- Rinse brown rice under running water, drain well and season with 1/2 teaspoon of Himalayan pink salt and 1 tablespoon sesame oil. Let it sit aside for 30 mintutes.
- Soak oats for rice with hot boiling water for 30 mintues. Drain water, and set aside for another 30 minutes.
- Rinse dried scallops under running water and soak in a Tumbler Cup of hot boiling water for 30 minutes.
- Soak fish maw with hot boiling Water for 10 minutes. Discard water, rinse fish maw under running water and cut it into thick strips. Set it aside.
- Clean chicken breast, remove skin and trim off all fats.
Instructions:
- In a Thermos® Shuttle Chef® inner pot, add brown rice, oats for rice, dried scallop (including the soaked water), chicken breast and 3.5 cups of water.
- Bring the contents in the inner pot to a rapid boil over medium high heat.
- Simmer over low heat for 5 minutes.
- Close the inner pot's lid and transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside for 4 hours.
- Before serving, bring contents in the inner pot to a boil. Add fish maw and 1/2 teaspoon of Himalayan pink salt, close lid and transfer back into the outer pot for 10 minutes.
Notes:
- This recipe is based on using a 1.6L Thermos® Shuttle Chef® KBF-1600 and 0.32L Tumbler Cup JDA-320L. You may adjust the ingredients quantity accordingly for different capacities of a Shuttle Chef®.
- The porridge can be left in the Shuttle Chef® for up to 8 hours.
- The water used to soak the dried scallops, is a good stock for cooking porridge.
- The heat retention function in a Thermos® Tumbler Cup helps speeds up the process soaking the oats for rice and dried scallops.
Tips:
- If you prefer tender chicken breast, you can remove it after 1 hour, shred it and set it aside.
- You may set aside the seasoned brown rice by storing it in the freezer, till it is ready to cook.
- Before serving and based on your preference, garnish with spring onions and add pepper, to taste.
Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.