Chicken Feet Stewed with Soft-Shell Turtle

Name: Chicken Feet Stewed with Soft-Shell Turtle
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 8 pairs Chicken feet (claws trimmed and blanched); 1250 g Soft-shell turtle (head removed and blanched, black skin scraped, shell and innards removed, cut into chunks); 10 g Dried longan flesh; 25 g Dried shiitake mushrooms (soaked through and stems removed); 3 tsp Fine salt; 1 tsp White pepper powder; 0.5 tbsp Cooking wine; 0.5 tbsp Rendered pork fat; 5 slices Ginger; 1 Scallion; 1.5 tsp MSG; 2 cup Chicken broth

Steam the prepared soft-shell turtle pieces together with chicken feet, dried longan flesh, and shiitake mushrooms for a clear, delicately flavored broth.

2h 30m

Easy

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Chicken Feet Stewed with Soft-Shell Turtle

Ingredients

Chicken feet (claws trimmed and blanched) 8 pairs

Soft-shell turtle (head removed and blanched, black skin scraped, shell and innards removed, cut into chunks) 1250 g

Dried longan flesh 10 g

Dried shiitake mushrooms (soaked through and stems removed) 25 g

Fine salt 3 tsp

White pepper powder 1 tsp

Cooking wine 0.5 tbsp

Rendered pork fat 0.5 tbsp

Ginger 5 slices

Scallion 1

MSG 1.5 tsp

Chicken broth 2 cup

Instructions

Preparing the soft-shell turtle

Remove the head of the soft-shell turtle and blanch it. Scrape off the black outer skin, remove the shell and innards, cut the meat into chunks, then blanch again in boiling water until just cooked through. Remove and drain well.

Preparing the side ingredients

Trim the claws from the chicken feet and blanch them. Soak the dried shiitake mushrooms until softened and remove the stems.

Stir-frying

Heat a thin layer of oil in a wok, add scallion strips and ginger slices and stir-fry until fragrant. Add the soft-shell turtle and cooking wine, toss briefly to coat, then transfer everything to a soup bowl. Pour in the chicken broth and season with fine salt to taste.

Steaming

Arrange the shiitake mushrooms and dried longan flesh around the edges, lay the chicken feet inside the soup bowl, then steam over boiling water until completely tender. Remove from the steamer and stir in the white pepper powder and MSG.