Serves 1 to 2


  • Chicken, 350 grams (cut into pieces)
  • Olive Oil,
  • Ginger, 4 slices (about 4cm wide)
  • Garlic, 3 cloves (chopped)
  • Shallots, 2 (chopped)
  • Shao Xing Wine, 150ml
  • Soy Paste, 1 tablespoon
  • Sesame Paste, 1/2 tablespoon
  • Oyster Sauce, 1/2 tablespoon
  • Soy Sauce, 1/2 tablespoon
  • Sugar, a pinch
  • Spring Onion, 1 stick (cut into 4cm strips)



  1. Marinate chicken pieces in Shao Xing wine, and set it aside for 30 minutes.
  2. After 30 minutes, add olive oil into a Thermos® Shuttle Chef® inner pot under medium-high heat, add marinated chicken pieces and stir fry till brown. Remove browned chicken pieces and set aside.
  3. In the same inner pot, add ginger slices, chopped garlic, chopped shallots and cook till fragrant.
  4. Add browned chicken pieces and stir fry for 3 minutes. Add Shao Xing wine, soy paste, sesame paste, oyster sauce, soy sauce and sugar. Bring the contents to a rapid boil.
  5. When boiling, add spring onions, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 3 hours, before serving.



  • This recipe is using a 1.6L Thermos® Shuttle Chef®. You may use the same ingredients quantity for a 1.5L Shuttle Chef® RPF-20 or 1.8L Shuttle Chef® TCRA-1800.
  • You may also adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photo and recipe courtesy of Thermos Malaysia.