Orchid Turtle

Name: Orchid Turtle
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 (about 1250 g) Live turtle (cleaned and blanched); 1 (about 1250 g) Hen (cut into large pieces); 1000 g Pork belly (cut into large pieces); 50 g Peeled large shrimp (made into shrimp paste); 250 g Baby bok choy hearts (blanched, coated with shrimp paste); 100 g Cooked lard; 50 g Yellow chicken fat; 50 g Shaoxing wine; 5 g MSG; 50 g Egg white; 30 g Starch; 1000 g Chicken broth; to taste Fine salt

Steamed with chicken and pork until tender, then braised for taste, the turtle is plated attractively around bok choy hearts spread with shrimp paste for an elegant presentation.

2h 30m

Easy

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Ingredients

Live turtle (cleaned and blanched) 1 (about 1250 g)

Hen (cut into large pieces) 1 (about 1250 g)

Pork belly (cut into large pieces) 1000 g

Peeled large shrimp (made into shrimp paste) 50 g

Baby bok choy hearts (blanched, coated with shrimp paste) 250 g

Cooked lard 100 g

Yellow chicken fat 50 g

Shaoxing wine 50 g

MSG 5 g

Egg white 50 g

Starch 30 g

Chicken broth 1000 g

Fine salt to taste

Instructions

Steaming the Turtle

Take the prepared turtle, blanch thoroughly in water and remove. Cut the hen and pork belly into large pieces. Wrap the turtle and arrange the chicken and meat pieces in a bowl, add chicken broth and seasonings, then steam on a rack until completely tender and remove.

Braising the Turtle

Place the turtle in a wok, braise briefly to reduce and thicken the sauce, drizzle with clear hot oil, and transfer to a serving plate.

Preparing the Garnish Border

Coat the blanched bok choy hearts with the shrimp paste, decorate with flower-shaped garnishes, steam briefly on a rack, then remove and arrange around the edges of the plate. Drizzle with white sauce to finish.