Braised Turtle Skirt Edge with Chicken Wings
Chicken wings are used in place of winter melon to stew softshell turtle skirt. The chicken wings turn fall-apart tender, the turtle skirt becomes sticky, glutinous, and softly melting, with a rich, mellow savory flavor.
Ingredients
turtle skirt edge (cleaned, outer black skin scraped off, cut into 4cm square pieces)
300 g
tender chicken wings (wing tips removed, wing bones extracted)
10 g
winter bamboo shoots (sliced)
30 g
rehydrated winter mushrooms
20 g
ginger (sliced)
40 g
scallions (cut into segments)
20 g
refined salt
10 g
Shaoxing wine
5 g
MSG
3 g
ground white pepper
2 g
clear chicken broth
600 ml
rendered lard
25 g
rendered chicken oil
10 g
Instructions
1
Step 1
Clean the turtle skirt edges, blanch in boiling water for 1 minute, then remove, scrape off the outer black skin, and cut into 4cm square pieces. Remove the wing tips from the chicken wings, split them open at the middle elbow joint, soak in clean water for 30 minutes, then remove and blanch in hot water until cooked through, and extract the wing bones. Cut the scallions into segments. Slice the ginger and winter bamboo shoots.
2
Step 2
Place a wok over medium heat, add the rendered lard and heat until 70% hot. Add the scallions and ginger and stir-fry until fragrant, then add the winter bamboo shoots and winter mushrooms and stir-fry briefly. Pour in the clear chicken broth, then add the chicken wings, turtle skirt edges, and Shaoxing wine. Stir-fry briefly, then transfer all ingredients to a clay pot. Bring to a rolling boil over high heat, skim off any foam, then reduce to low heat and simmer slowly for 20 minutes. Before serving, add the refined salt, ground white pepper, and MSG, stir to combine, then drizzle with the rendered chicken oil to finish.
