Stewed Turtle

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-31-2008, 11:25 PM

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) [Only registered users can see links. ] or lard
3 1/2 tbsp [Only registered users can see links. ]
1/2 tsp. [Only registered users can see links. ], chopped
4 cups (1 litre ) clear stock
1/2 tsp. fresh [Only registered users can see links. ], chopped
2 tsp. [Only registered users can see links. ]
Directions:
1. 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 sc**** 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.

2. Heat oil or lard in wok over high heat to about 350oF (175oC), or until a piece of scallion 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-flavored clear soup.

Stewed Turtle

08-31-2008, 11:25 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	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) [Only registered users can see links. ] or lard 3 1/2 tbsp [Only registered users can see links. ] 1/2 tsp. [Only registered users can see links. ], chopped 4 cups (1 litre ) clear stock 1/2 tsp. fresh [Only registered users can see links. ], chopped 2 tsp. [Only registered users can see links. ] Directions: 1. 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 sc** 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. 2. Heat oil or lard in wok over high heat to about 350oF (175oC), or until a piece of scallion 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-flavored clear soup. Stewed Turtle**

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