Steamed Soft-Shelled Turtle Skirt

Name: Steamed Soft-Shelled Turtle Skirt
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 250 g Soft-shelled turtle skirt (scraped clean, black membrane removed); 75 g Cooked chicken (sliced); 75 g Cooked ham (sliced); 75 g Rehydrated dried shiitake mushrooms (sliced); 50 g Dried scallops; 30 g Sichuan salt; 1 g White pepper powder; 650 g Clear broth (250 g used for steaming); 15 g Shaoxing wine; 10 g Ginger (smashed); 10 g Scallion segments; 1 Ginger-vinegar dipping sauce

The cleaned turtle skirt is steamed in a sealed bowl with chicken, ham, and dried winter mushrooms, preserving its natural juices and delicate flavor for a light, refreshing finish.

1h 15m

Easy

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Ingredients

Soft-shelled turtle skirt (scraped clean, black membrane removed) 250 g

Cooked chicken (sliced) 75 g

Cooked ham (sliced) 75 g

Rehydrated dried shiitake mushrooms (sliced) 75 g

Dried scallops 50 g

Sichuan salt 30 g

White pepper powder 1 g

Clear broth (250 g used for steaming) 650 g

Shaoxing wine 15 g

Ginger (smashed) 10 g

Scallion segments 10 g

Ginger-vinegar dipping sauce 1

Instructions

Ingredient Preparation

Slice the chicken, ham, and shiitake mushrooms. Scrape the turtle skirt clean, making sure to completely remove the black membrane.

Steaming

Place the cleaned turtle skirt in a steaming bowl and add the chicken, ham, shiitake mushrooms, dried scallops, smashed ginger, scallions, Shaoxing wine, Sichuan salt, white pepper, and 250 g of clear broth. Seal the bowl tightly with parchment paper. Steam over high heat until the turtle skirt becomes tender, then remove and invert onto a concave plate. Discard the ginger and scallions.

Pouring the Sauce

Place a wok over high heat. Pour in the steaming liquid from the turtle skirt (without adding extra broth) and bring to a boil. Pour over the dish and serve with the ginger-vinegar dipping sauce on the side.