Farewell My Concubine (Steamed Chicken with Stuffed Soft-Shelled Turtle)

Name: Farewell My Concubine (Steamed Chicken with Stuffed Soft-Shelled Turtle)
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Ingredients: 500 g Young chicken (blanched in cold water and cleaned); 450 g Live soft-shelled turtle (slaughtered, scalded, black membrane removed; shell and innards removed, cleaned, blanched in water); 50 g Ground chicken paste (stuffed into the turtle meat); 25 g Cooked ham; 35 g Cooked winter bamboo shoots; 25 g Soaked dried winter mushrooms; 35 g Baby bok choy hearts; 25 g Cornstarch (dry starch, sprinkled over the turtle meat); 200 g Chicken broth; 40 g Shaoxing wine; 30 g Scallions; 25 g Ginger; 10 g Salt (fine salt)

A traditional Jiangsu specialty: turtle and chicken steamed together into a soup with a clear, flavorful broth and tender, nutritious meat.

2h 45m

Easy

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Farewell My Concubine (Steamed Chicken with Stuffed Soft-Shelled Turtle)

Ingredients

Young chicken (blanched in cold water and cleaned) 500 g

Live soft-shelled turtle (slaughtered, scalded, black membrane removed; shell and innards removed, cleaned, blanched in water) 450 g

Ground chicken paste (stuffed into the turtle meat) 50 g

Cooked ham 25 g

Cooked winter bamboo shoots 35 g

Soaked dried winter mushrooms 25 g

Baby bok choy hearts 35 g

Cornstarch (dry starch, sprinkled over the turtle meat) 25 g

Chicken broth 200 g

Shaoxing wine 40 g

Scallions 30 g

Ginger 25 g

Salt (fine salt) 10 g

Instructions

Prepare the Ingredients

Blanch the chicken in a pot of cold water and clean it. Slaughter the soft-shelled turtle, scald it, remove the black membrane, then remove the shell and innards, wash clean, and blanch in a pot of water. Lift out the turtle meat, pat dry with a clean cloth, and sprinkle evenly with dry cornstarch.

Form the "Turtle Eggs"

Stuff the chicken paste into the prepared turtle meat and shape into round "turtle eggs."

Steam in the Clay Pot

Place the "turtle eggs" into the pot and cover with the turtle shell, shell side up. Add the whole chicken to a clay pot along with the turtle, pour in the chicken broth, and add the Shaoxing wine, scallions, ginger, and fine salt. Steam over a bamboo steamer until the chicken is completely tender, then remove the scallions and ginger.

Add the Garnish Vegetables

Add the winter bamboo shoots, winter mushrooms, ham, and baby bok choy hearts, then return to the steamer for a brief steam just until heated through and serve.