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
4 cups (1 litre ) clear stock
1/2 tsp. fresh
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.
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.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy