Stewed Turtle
Ingredients
1 live soft-shelled turtle
about 2 lb. (1 kg)
1/2 tsp. garlic , chopped
1 lb. (500g) boned chicken
5 whole Sichuan peppercorns
3 1/2 oz (100ml)vegetable oil or lard
3 1/2 tbsp soy sauce
1/2 tsp. scallions, chopped
4 cups (1 litre ) clear stock
1/2 tsp. fresh ginger, chopped
2 tsp. rice wine
Directions
- Cut off the turtle's head and drain
off all the blood. Place in a pot of cold
water to cover and bring to a boil. Remove
the turtle and scrape off the black skin.
Remove and hard upper shell and gut .
Chop off the claws. Wash the turtle well
and chop into 3/4 inch (2cm ) squares.
Chop the chicken into 3/4 inch (2cm )
pieces and blanch briefly in boiling water
for 2 minutes.
- Heat oil or lard in wok over high heat
to about 350oF (175oC), or until a piece
of scallion green or ginger sizzles and
moves around quickly when dropped into
the oil. Add the scallions, ginger, garlic,
and peppercorns, and stir-fry until fragrant.
Add the turtle, chicken, and soy sauce,
and stir-fry for3 minutes. Add the stock,
and simmer over low heat for 1 1/2 hours.
Then turn the heat to high and bring to
a full boil. Skim off the foam and add
the rice wine. Remove and serve.
- Note:This fish features tender and succulent
meat in a subtly-flavoured clear soup.
