March 20, 2020

Serves 6


  • Chicken Thighs, 280 grams (cut into bite sizes)
  • Dried Mushrooms, 10
  • Chinese Sausage, 2 pieces
  • Garlic, 6 (minced)
  • Ginger, 20 grams (sliced)
  • Shallots, 4 (peeled and diced)
  • Dried Shrimps, 50 grams (washed and rinsed)
  • Rice, 2 cups (washed and rinsed)
  • Cabbage, 500 grams (shredded)
  • Cooking Oil, 2 tablespoons

Ingredients to marinate chicken thighs:

  • Light Soya Sauce, 2 tablespoons
  • Corn Starch, 2 teaspoons
  • Sesame Oil, 1 tablespoon
  • White Pepper Powder, ½ teaspoon
  • Oyster Sauce, 1 tablespoon


  • Light Soya Sauce, ½ tablespoon
  • Dark Soya Sauce, ½ tablespoon
  • Shao Xing Wine, 1 tablespoon
  • Oyster Sauce, ½ tablespoon
  • Sesame Oil, ½ teaspoon
  • White Pepper, ½ teaspoon
  • Water, top up till the sauce mixture attains 300ml  


  1. Marinate the chicken pieces with the list of ingredients and set aside for at least 10 minutes.
  2. Soak dried mushrooms in water till they turned soft. When soft, discard water and cut into slices.
  3. Soak Chinese sausage in hot water for 10 mins. After 10 mins, remove skin, cut into slices and set aside for later use.
  4. Mix the list of ingredients for the sauce in a bowl and set aside for later use.
  5. In a frying pan, heat cooking oil over medium heat. Add minced garlic, ginger slices, chopped shallots and dried shrimps, and stir fry till fragrant.
  6. When fragrant, add marinated chicken pieces, Chinese sausage slices, mushroom slices, and cabbage shreds. Stir fry for 5 mins, turn off heat, place partial cooked contents in a bowl and set aside for later use.


  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add rice, pre-prepared sauce and stir well. Add partial cooked contents and let them sit on top of the rice.
  2. Close the inner pot with lid and heat the rice with contents over low heat.
  3. When boiling (or when the lid rattles), open lid to check that the contents in the pot are bubbling.
  4. When bubbling, turn off heat and transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside to cook for 1 hour.


  • This recipe is based on using a 3.0L Thermos® Shuttle Chef®. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.
  • Cabbage will release some liquid during cooking, and hence the water level (sauce for this recipe) will be lesser than the 1:1 water and rice ratio.
  • You may check out the recipe for normal white rice here.

Recipe and photo courtesy of Thermos Singapore team.