ZOJIRUSHI South East Asia

All recipe cooked with SNXAE

SoupSoup

Ginseng Chicken Soup

Ingredients
  • Fresh Ginseng 1
  • Chicken 1 (small)
  • Red date 6
  • Lean Pork 120g
  • Water 2.5L
  • Salt To taste
Ginseng Chicken Soup
  1. Put chicken and pork in the Inner Pan. Add water. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the chicken and pork for later use. Debowel the chicken.
  2. Put all ingredients in the Inner Pan. Add 2.5L of water and heat over Medium Heat. After it has come to a boil, heat it over Low-Medium Heat for a further 20 minutes.
  3. Put the Inner Pan into the Insulated Container. Keep warm for 3 hours. Add salt to taste.

Silkie Soup with Fritillary Bulb, Snow Fungus and Coco de Mer

Ingredients
  • Sichuan Fritillary Bulb 20g
  • Snow Fungus 40g
  • Coco de Mer 40g
  • Silkie chicken 1 (small)
  • Water 2.8L
  • Salt To taste
Silkie Soup with Fritillary Bulb, Snow Fungus and Coco de Mer
  1. Wash the ingredients. Soak the snow fungus in water for several minutes until swollen. Grind the fritillary bulb.
  2. Put chicken and water in the Inner Pan. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the chicken for later use.
  3. Put all ingredients in the Inner Pan. Add 2.8L of water. Close the Lid. Heat over Medium Heat.
  4. After the water comes to a boil, heat over Low Heat for a further 20-30 minutes.
  5. Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.

Vegetable Soup

Ingredients
  • Carrot 150g
  • Daikon 300g
  • Burdock 150g
  • Shiitake mushroom 2
  • Daikon leaf 300g
  • Water 2.4L
  • Salt To taste
Vegetable Soup
  1. Cut the carrot, daikon and burdock diagonally.
  2. Put all ingredients in the Inner Pan. Close the Lid and heat over Medium Heat. After it has come to a boil, heat over Low Heat for a further 20 minutes.
  3. Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.

Fig, Chinese Pear and Snow Fungus Soup

Ingredients (4servings)
  • Dried Fig 80g
  • Chinese Pear 3 pieces (650g)
  • Snow Fungus 40g
  • Lean Pork 300g
  • Sweet apricot seed and bitter apricot seed A little
  • Water 2.4L
  • Salt To taste
Fig, Chinese Pear and Snow Fungus Soup
  1. Wash the ingredients. Soak the snow fungus in water for several minutes until swollen. Remove the seeds from the pears and cut them into big pieces.
  2. Put pork and water in the Inner Pan. Close the Lid. Heat over Medium Heat until the water comes to a slight boil. Take out the pork for later use.
  3. Put all ingredients in the Inner Pan. Add 2.4L of water. Close the Lid. Heat over Medium Heat.
  4. After the water comes to a boil, heat over Low to Medium Heat for a further 20 minutes.
  5. Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.
Thailand