Steamed Soft-Shell Turtle

Name: Steamed Soft-Shell Turtle
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Chinese
Ingredients: 1 Soft-shell turtle (killed, blanched, scraped clean of black coating and old skin, claws and tail removed, innards and yellow fat removed, washed and chopped into small pieces); 50 g Shiitake mushrooms (washed and torn into large pieces); 100 g Chicken (washed and minced into a paste); 50 g Ham (sliced); 50 g Winter bamboo shoots (sliced); 20 g Bok choy; 3 Scallions (washed and cut into segments); 1 small piece Ginger (washed and sliced); 10 tbsp Stock; 1 tbsp Cooking wine; 1 tsp White pepper; 1 tsp Salt; 1 tsp MSG

A fragrant soup made by steaming soft-shelled turtle with shiitake mushrooms, chicken, and ham.

1h 35m

Easy

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Ingredients

Soft-shell turtle (killed, blanched, scraped clean of black coating and old skin, claws and tail removed, innards and yellow fat removed, washed and chopped into small pieces) 1

Shiitake mushrooms (washed and torn into large pieces) 50 g

Chicken (washed and minced into a paste) 100 g

Ham (sliced) 50 g

Winter bamboo shoots (sliced) 50 g

Bok choy 20 g

Scallions (washed and cut into segments) 3

Ginger (washed and sliced) 1 small piece

Stock 10 tbsp

Cooking wine 1 tbsp

White pepper 1 tsp

Salt 1 tsp

MSG 1 tsp

Instructions

Prepare the turtle

After the turtle is killed, blanch it in boiling water until the outer layer changes color and wrinkles, then remove. Use a small knife to scrape off the black coating and old skin from the turtle, cut off the claw tips and tail, scoop out the innards and yellow fat, wash thoroughly, and chop into small pieces.

Prepare ingredients

Wash the chicken and mince it into a paste. Wash the shiitake mushrooms and tear them into large pieces. Slice the winter bamboo shoots and ham. Wash the scallions and ginger, then cut them into segments and slices respectively.

First steaming

Place the turtle meat, scallion segments, ginger slices, and stock into a soup bowl, place it in a steamer and steam for 50 minutes, then remove.

Second steaming

Add the ham, winter bamboo shoot slices, shiitake pieces, bok choy, scallions, ginger, MSG, cooking wine, salt, and white pepper to the soup bowl. Seal with oil paper, place in the steamer and steam for 15 minutes, then remove. Open the oil paper and pick out the scallions and ginger.