Clear-Stewed Soft-Shelled Turtle

Name: Clear-Stewed Soft-Shelled Turtle
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 750 g live soft-shelled turtle (head removed, slaughtered and blood drained); 50 g chicken (cut into 2 cm cubes, blanched in boiling water); 15 g scallion; 10 g ginger; 5 g minced garlic; 100 g chicken broth; 10 g soy sauce; 5 g fine salt; 10 g scallion-pepper seasoning; 15 g Shaoxing wine; to taste rendered pork fat (for stir-frying)

A nourishing specialty of Shandong (Lu) cuisine, featuring tender, non-greasy turtle meat in a rich and savory broth.

1h 25m

Easy

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Ingredients

live soft-shelled turtle (head removed, slaughtered and blood drained) 750 g

chicken (cut into 2 cm cubes, blanched in boiling water) 50 g

scallion 15 g

ginger 10 g

minced garlic 5 g

chicken broth 100 g

soy sauce 10 g

fine salt 5 g

scallion-pepper seasoning 10 g

Shaoxing wine 15 g

rendered pork fat (for stir-frying) to taste

Instructions

Prepare the Turtle

Remove the head of the live soft-shelled turtle, slaughter and drain the blood, then place it in a pot with clear water and bring to a boil. Lift it out, scrape off the black skin, and peel away the hard shell. Remove the innards (keep the bitter gall), cut off the claws, and chop the meat into 2 cm cubes.

Prepare the Chicken

Cut the chicken into 2 cm cubes and blanch briefly in boiling water.

Stir-Fry

Place the rendered pork fat in a wok and heat over medium until it reaches about 70% hot (roughly 154°C). Add the scallion, ginger, and minced garlic and fry until fragrant. Add the turtle, chicken, and soy sauce, and stir-fry for 2 minutes.

Stew

Immediately pour in the chicken broth and simmer gently over low heat until tender. Then raise the heat to bring it back to a boil, skim off the foam, and add the fine salt, scallion-pepper seasoning, and Shaoxing wine. Serve.