Shark Fin Melon Soup

Serve 3 to 4


  • Shark Fin Melon, 200 grams
  • Chicken Breast, 1/2 (cut into chunks)
  • Red Dates, 6 (remove seeds)
  • Honey Dates, 2
  • Dried Scallops, 2 (soak overnight)
  • Corn, 1 (cut into chunks)
  • Carrot, 1/2 (cut into chunks)



  1. Place in sliced shark fin melon, blanched chicken breast*, red dates, honey dates, overnight soaked dried scallops, corn and carrot.
  2. Fill the pot with about 700ml water and bring ingredients to boil over medium-high heat.
  3. When boiling, turn to high heat for 1 minute. Cover the lid and transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside for 4 hours.

*Rinse chicken breast with hot water.



  • This recipe is based on one of the 3.0L inner pots in Thermos® Shuttle Chef® TCRA-6000.
  • You may refer to this recipe to prepare for the other 3.0L inner pot. 
  • You may adjust the ingredients quantities accordingly for other Shuttle Chef® capacities.


  • You may keep the dish in the Shuttle Chef® for up to 8 hours. Bring the contents to a boil, before serving.


Recipe specially created for Thermos® Singapore and cooking demonstration courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.


Watch both recipes in action!

3 in 1 Shuttle Chef® One Pot Meal