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Stewed Chicken with Ginger and Shallot Hot Pot

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 1



  • 6 pieces of mid joint wings
  • 1 onion cut into slices
  • 2 stalks of spring onion cut in sections
  • 4 pieces of ginger sliced
  • 2 tsp minced garlic
  • 2 tsp minced shallot
  • 1/2 cup water


  • 1 1/2 tbsp light soy sauce
  • 3 tsp dark soy sauce
  • 1 tsp corn flour
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 2 tsp oyster sauce
  • some pepper
  • a pinch of sesame oil


  • 1 tsp corn flour
  • 1 tbsp water


  • Marinate mid joint wings with marinade ingredients for 30 minutes.
  • Heat a little oil in wok and stir fry ginger, minced garlic and shallot over medium high heat until fragrant. Add the white portion of spring onion and stir fry until fragrant. Add chicken wings and stir fry until chicken changes colour. Set aside.
  • Add a little oil to work and add onion, stir fry until onion becomes slightly tender. Return chicken with sauce to wok. Add 2/3 of the green portion of spring onion and stir fry swiftly. Add 1/2 cup of water. Bring to boil.
  • Transfer ingredients to a claypot. Cook over medium heat for 10 to 15 minutes until chicken is thoroughly cooked. Add thickening mixture and stir well.
  • Sprinkle with remaining spring onion for garnish. Serve immediately.


Feel free to replace chicken mid joint wings with other chicken parts, such as chicken thigh or chicken fillet.
Adapted from Christine Ho's Easy Recipes (with modifications)