Serves 3 to 4
Ingredients:
- Olive Oil, 1 tablespoon
- Onion, 100 grams (chopped)
- Carrots, 100 grams (cut into 2-3cm)
- Celery, 40 grams (cut into 2-3cm)
- Minced Garlic, 2 teaspoons
- Shiitake Mushrooms, 100 grams (sliced)
- Button Mushrooms, 100 grams (sliced)
- King Oyster Mushrooms, 100 grams (sliced)
- Clear Chicken Broth, 1 litre
- Water, 700ml
- Fresh Thyme, 2 pieces
- Bay Leaf, 1 piece
- White Peppercorns, 1 tablespoon
Instructions:
- In a 3.0L Thermos® Shuttle Chef® inner pot, add olive oil and stir fry the onions, carrots, celery until softened over low-medium heat for 5 minutes. Add chopped garlic and stir fry for 1 minute.
- Add all the mushrooms, fresh thyme, bay leaf, white peppercorns, clear chicken broth and water. Bring contents to a boil and simmer for 10 minutes.
- 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.
- After 4 hours, strain the stock through a strainer. Press down on the solids to extract more stock.
- Enjoy the stock as a hotpot soup base or cook a stew!
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.