Overlord Farewells His Concubine (Steamed Soft-Shell Turtle and Chicken)

Name: Overlord Farewells His Concubine (Steamed Soft-Shell Turtle and Chicken)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Ingredients: 1 Soft-shell turtle (killed, cleaned, blanched in boiling water to remove blood, then rinsed and wiped dry); 1 Tender hen (innards cleaned out, claws removed, wings crossed and tucked into the beak); to taste Fresh stock (used as steaming liquid); to taste Wine (to remove odor and add aroma); to taste Fine salt (for seasoning); to taste Scallion (cut into segments); to taste Ginger (sliced); to taste Ham (for umami); to taste Dried shiitake mushrooms (for aroma); to taste Winter bamboo shoots (for umami); to taste MSG (for seasoning); to taste Baby bok choy hearts (added at the end for a brief steam)

A traditional Jiangsu specialty: soft-shelled turtle and hen steamed together until the broth is clear and mellow and the meat is tender and falling off the bone.

2h 25m

Easy

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Overlord Farewells His Concubine (Steamed Soft-Shell Turtle and Chicken)

Ingredients

Soft-shell turtle (killed, cleaned, blanched in boiling water to remove blood, then rinsed and wiped dry) 1

Tender hen (innards cleaned out, claws removed, wings crossed and tucked into the beak) 1

Fresh stock (used as steaming liquid) to taste

Wine (to remove odor and add aroma) to taste

Fine salt (for seasoning) to taste

Scallion (cut into segments) to taste

Ginger (sliced) to taste

Ham (for umami) to taste

Dried shiitake mushrooms (for aroma) to taste

Winter bamboo shoots (for umami) to taste

MSG (for seasoning) to taste

Baby bok choy hearts (added at the end for a brief steam) to taste

Instructions

Prepare the Soft-Shell Turtle

Kill and clean the turtle, then drop it into a pot of boiling water to blanch until the blood water is removed. Lift it out, rinse clean, pat dry thoroughly with a clean cloth, and place the shell back on top.

Prepare the Hen

Clean out the innards of the tender hen, chop off the claws, and cross the wings, tucking them into the beak. Blanch briefly to remove any blood residue, then rinse clean with fresh water.

Steam the Dish

Place the soft-shell turtle and the hen together in a pot. Add the fresh stock, wine, fine salt, scallion segments, ginger slices, ham, dried shiitake mushrooms, and winter bamboo shoots. Cover and steam over boiling water until the broth is rich and concentrated and both the turtle and the chicken are fall-off-the-bone tender, then fish out and discard the scallion and ginger.