A thermo jar is the new, easy, energy-saving, Earth-friendly and healthy way to cook. And it makes the ultimate portable meal!

HERBAL BARLEY & BROWN RICE PORRIDGE

25g barley
30g brown rice
8g yuk chok (Solomon’s seal)
800ml water
2 slices wai san (dried Chinese yam)
20g dried longan
2 dried dates, seeded
1 tsp kei chi (wolfberries or goji berries)

Seasoning
1/4 tsp pepper
1/4 tsp salt
1 tsp chicken stock powder
1 tsp sesame oil

Wash and soak barley and brown rice for 1 hour and drain well. Rinse the yuk chok and soak for 20 minutes. Cut into shreds.

Bring water to a boil in a pot, add barley, brown rice, yuk chuk and wai sun. Boil briefly, then simmer for 15 minutes.

Pour enough boiling water into a thermal food jar. Close and allow the jar to preheat for 2 minutes then pour out the water.

Add the dried longan, red dates, kei chi and seasoning to the barley and rice mixture. Stir to combine.

Pour the mixture into the food jar. Close the jar tightly and set aside for about 2 hours.

To serve, pour the porridge out into a bowl. If the barley and rice have absorbed all the water while being steeped in the jar, you can add extra boiling water to the porridge to bring it back to the desired consistency.

Serve warm or hot, with a fresh sprinkling of pepper for a lively taste.

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OLD CUCUMBER SOUP

200g old cucumber, cut into sections
80g chicken, cut into pieces
80g pork ribs, cut into bite-sized pieces
3 dried red dates
2 pieces dried oysters
6g dried cuttlefish, rinsed
700ml chicken stock or water

Seasoning
Salt and pepper to taste
2g rock sugar

Bring water to boil in a small pot. Add all the ingredients, except stock and seasoning, and scald for a minute. Remove and drain well.

Combine all the scalded ingredients in a clean pot. Add the 700ml chicken stock or water and stir in seasoning to taste.

Cook the soup for about 15 minutes.

Next, pour enough boiling water into a thermal food jar. Close and allow the jar to preheat for 2 minutes then pour out the water.

Pour the pre-cooked soup ingredients into the preheated food jar.

Close the jar tightly. Leave aside for about 2 hours.

Serve the soup once it is done.

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BRAISED SESAME OIL CHICKEN

1 tbsp sesame oil
10 slices ginger
250g chicken drumstick, cut into small pieces
100g potato, cut into large cubes
100g carrot, cut into large cubes
100g lotus root, sliced
300ml water
1 stalk spring onion, cut into 4cm lengths

Seasoning
1 tbsp premium oyster sauce
1 tbsp light soy sauce
1/2 tsp chicken stock powder
1/4 tsp pepper
5g rock sugar

Heat sesame oil in a large non-stick saucepan. Fry ginger, chicken, potato, carrot and lotus root briefly. Mix in seasoning then pour in water. Bring to a boil and cook for 15 minutes.

Pour enough boiling water into a thermal food jar. Close and allow the jar to preheat for 2 minutes then pour out the water.

Tip the pre-cooked ingredients into the preheated jar. Close the jar tightly and leave for 1 hour. Serve garnished with spring onion.