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