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| 1 live soft-shelled turtle
about 2 lb. (1 kg) |
| 9 oz (250g) boneless pork
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| 8 chicken wings |
| 5 tbsp lard or vegetable oil
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| 4 oz (100g) garlic, sliced
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| 2 tbsp ginger, sliced |
| 3 tbsp (50 g) scallions, chopped,
white parts only |
| 3 1/2 tbsp soy sauce |
| 1 1/2 tbsp brown sugar |
| 1 tsp. salt, or to taste |
| 2 tbsp rice wine |
| 4 1/4 cups(1 litre) chicken
stock |
| 2 1/2 cups (650ml) meat stock
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| 1/4 tsp. pepper |
| 1 tbsp sesame oil |
| 1/4 tsp. MSG(optional) |
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 Chop off the turtle's head and
drain off the blood. Scrape off
the hard outer skin, remove the
hard shell, and gut. Wash thoroughly
and chop off the feet. Cut the
turtle into 3 inch (7cm ) chunks.
- Chop the pork into 2 oz (50g)
pieces. Cut off the tips of the
chicken wings and chop each into
2 pieces. Parboil and pork and
chicken wings in boiling water
for 1 minute. Remove . Place garlic
in a heat-proof bowl and steam
until tender.
- Heat the oil or lard in a wok
over medium heat until warm, about
210oF (100oC).
Add half the ginger and scallions
and stir-fry until fragrant. Add
the pork and chicken wings and
stir-fry for 5 minutes. Add the
soy sauce, brown sugar, salt,
1 tbsp of the rice wine, and the
chicken stock. Bring to a boil
and simmer over a low fire until
the sauce thicken.
- Pour the meat stock into another
wok and heat. When it comes to
a boil add the rest of the ginger
and scallions, and rest of the
rice wine. Add the turtle pieces
to boil for 2 minutes. Remove
. Add turtle pieces to the pork
and chicken wings, simmer for
10 minutes over low heat. Add
the pepper and continue simmering
until the turtle meat is very
tender. Remove the garlic to the
stock. When the sauce thickened
, pick up the pork in the wok
(the pork can be used for other
dish). Remove the chicken wings
to the bottom of a dish. Stir
in MSG(optional) and sesame oil
in stock. place the turtle on
top with the sauce.
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