Ever since I became a SAHWM, the thermal pot has been an essential item in my kitchen. The thermal pot enables me to prepare dinner anytime in the day, when baby J takes a good long nap. I usually cook a large amount on Monday, and that would last me at least till Wednesday.
I don’t have to keep an eye on the fire, and I save on gas. Only 10 minutes of boiling, and the thermal pot retains the heat and continues cooking for a long time.
The thermal pot I received from my MIL comes with a claypot inner pot which is awesome. It keeps warm longer than the metal one, and always results in fall-off-the-bone meat.
My thermal pot which has a claypot inner pot
This thermal pot herbal stewed chicken recipe takes me about 10 minutes of active prep time (washing, peeling, cutting) and 10 minutes of passive prep time (waiting for it to come to a boil).
- 1 whole chicken, cut into pieces
- 8-10 Red dates
- 2 pieces of 淮山(Rhizoma Dioscoreae)
- 2-3 pieces of 当归片(Radix Angelicae Sinensis)
- 4-5 pieces of 玉竹 (Rhizoma Polygonati Odorati)
- 1 white radish (sliced)
- 3-5 stalks of Spring onions/1 large onion (quartered)
- 1 carrot (sliced, optional)
- 2-3 mushrooms (sliced, optional)
- Dark sauce
- Soya sauce
- White pepper
- Sesame oil
- Wash all ingredients and place in inner pot.
- Add water till at least 3/4 of the chicken pieces are covered.
- Bring to a boil for about 5 minutes, then place in the outer pot and cover.
- Leave covered for at least 2 hours.
- I ask the chicken seller at the market to cut the chicken into small pieces and remove the skin at the market to reduce my prep time.
- I sometimes bring to a boil again after 2-3 hours if there is a long way to mealtime.
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