June 18, 2020

Serves 5 to 6


  • Shiitake Mushrooms, 6 (soaked, rinsed & sliced)
  • Shredded Chicken, 300 grams (or cut into bite-sized)
  • Cooking Oil, 1 tablespoon
  • Dried Shrimps, 30 grams (soaked and rinsed)
  • Uncooked Rice, 3 cups (washed and rinsed)
  • Water, 3 cups
  • Water used to soak shiitake mushrooms
  • Sesame Oil, 2 teaspoons
  • Light Soy Sauce, ½ tablespoon
  • Dark Soy Sauce, ½ tablespoon
  • White Pepper, to taste
  • Fried Shallots, to taste
  • Spring Onions, to garnish


  1. Marinate shredded chicken with 1 teaspoon of light soy sauce and set aside for 10 minutes.
  2. In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil over low heat. Stir fry shiitake mushroom slices and dried shrimps till fragrant.
  3. Add rinsed uncooked rice, water, marinated chicken shreds, light soy sauce, dark soy sauce and white pepper. Stir well, cover the inner pot with lid and bring it to a boil over low heat.
  4. When boiling or when the lid rattles, switch off heat and immediately transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside to cook for 40 minutes.
  5. Before serving, stir the cooked rice well and garnish with fried shallots and spring onions.

Notes & Tip:

  • This recipe is based on Thermos® Shuttle Chef® RPE-3000 or TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
  • You may adjust the quantities of the ingredients based on your preferences.


Photo and original recipe courtesy of Thermos Malaysia.