Braised Softshell Turtle (Huangmen Jiayu)
This classic nourishing dish features tender turtle meat rich in gelatin, slowly braised until the sauce thickens and becomes incredibly flavorful.
Ingredients
14 items- Softshell turtle 1 (about 500g)
- Ginger 20g
- Scallions 2
- Garlic 5 cloves
- Dried chilies 2
- Cooking wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Rock sugar or brown sugar 20g
- Salt to taste
- White pepper 1 teaspoon
- Cornstarch 1 tablespoon
- Broth or water 500 ml
- Vegetable oil 2 tablespoons
Nutrition
Steps （10 steps）
Clean the turtle and cut into 4 cm pieces. Bring a pot of water to a boil and blanch the turtle pieces for 2 minutes. Drain and set aside.
Slice ginger, cut scallions into segments, smash garlic, and cut dried chilies (if using). In a small bowl, mix light soy sauce, dark soy sauce, cooking wine, and white pepper.
Heat 2 tablespoons of oil in a wok over medium heat. Add ginger, scallions, garlic, and dried chilies. Stir-fry for about 30 seconds until fragrant.
Turn the heat to high. Add the blanched turtle pieces and stir-fry quickly for about 2 minutes until the surface turns slightly golden.
Pour in the prepared sauce and continue stirring for about 1 minute to coat the turtle pieces evenly.
Add 500 ml broth or water and rock sugar. Bring to a boil over high heat, skim off any foam, then reduce to low heat, cover, and simmer for 20 minutes.
Check the tenderness of the turtle by inserting a chopstick into the thickest part (the skirt). If it goes in easily, it is done. If not, continue simmering for another 5 minutes.
Turn the heat to medium-high. Season with salt (about 1 teaspoon). Slowly pour in the cornstarch slurry while stirring until the sauce thickens, about 1 minute.
When the sauce is thick enough to coat the back of a spoon, sprinkle with chopped scallions, turn off the heat, and transfer to a serving plate.
Serve immediately while hot. The dish has a glossy red-brown color and tender meat.
Tips
Make sure to clean the turtle thoroughly and blanch to remove any fishy smell. Adjust simmering time based on the size of the turtle. Don't over-thicken the sauce with cornstarch; it should be silky and flavorful.
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