Ingredients
500 g (about 1 lb) young chicken, 450 g (about 1 lb) live soft-shelled turtle, 50 g (about 1/4 cup) chicken paste, 35 g (about 1/4 cup) each of baby bok choy hearts and cooked winter bamboo shoots, 25 g (about 2 tablespoons) each of rehydrated shiitake mushrooms and cooked ham, 200 g (about 3/4 cup) chicken broth.
Seasonings
25 g each of cornstarch and ginger, 40 g of Shaoxing wine, 30 g of scallions, and 10 g of salt.
Instructions
1. Place the whole chicken in a pot of cold water and rinse clean; slaughter the soft-shelled turtle, scald and wash it, remove the black membrane, then discard the shell and innards, wash thoroughly, and blanch in boiling water; remove the turtle meat, pat dry with a clean cloth, dust with cornstarch, stuff with minced chicken, and shape into "turtle eggs."
2. Place the "turtle eggs" into the sandpot, cover with the turtle shell facing upward, then add the chicken to the same sandpot. Pour in chicken broth, add Shaoxing wine, scallions, ginger, and salt. Steam in a steamer until the chicken is tender and falls apart. Remove and discard the scallions and ginger. Add winter bamboo shoots, shiitake mushrooms, ham, and baby bok choy hearts, then steam briefly again. This dish features a clear, flavorful broth with a rich, mellow taste, making it a top-tier banquet delicacy.