Ingredients
750 g (about 1 1/2 lbs) live softshell turtle, 50 g (about 1.8 oz) chicken meat.
Seasonings
100 g (about 3.5 oz) clear broth, 15 g each of scallions and Shaoxing wine, 10 g each of ginger, scallion pepper sauce, and soy sauce, 5 g each of salt and minced garlic.
Instructions
1. Cut the chicken into 2 cm (about 3/4 inch) cubes and blanch in boiling water; kill the live softshell turtle by removing its head, let it bleed out, then place it in a pot with enough water to cover, bring to a boil, remove, scrape off the black skin, peel off the hard shell, remove the innards (reserve the gall bladder), cut off the claws, and chop into 2 cm (about 3/4 inch) cubes.
2. Heat lard in a wok over medium heat until it reaches 70% hot, then add minced scallion, ginger, and garlic, frying until fragrant. Add the turtle, chicken, and soy sauce, stir-frying for 2 minutes. Immediately add clear broth, then simmer over low heat until the meat is tender and falling apart. Bring to a boil over low heat, skim off any foam, and season with salt, scallion pepper, and Shaoxing wine. This dish features tender, non-greasy meat with a fresh, aromatic broth, making it a top-tier nourishing delicacy.