📝 About This Recipe
A crown jewel of Jiangsu cuisine, this elegant dish exemplifies the Huaiyang philosophy of 'maintaining the original flavor' through meticulous slow-braising. The gelatinous, collagen-rich turtle meat melts into a velvety broth, perfectly balanced by the savory, aged depth of authentic Jinhua ham. This is a restorative masterpiece, traditionally prized for its nourishing properties and its sophisticated interplay of land and water umami.
🥗 Ingredients
Main Ingredients
- 1 piece Live Soft-shelled Turtle (approximately 750g-1000g, cleaned and prepared)
- 100 grams Jinhua Ham (center-cut 'Huo Tui', sliced into 2-inch rectangles)
- 6 pieces Dried Shiitake Mushrooms (soaked until soft, stems removed)
- 100 grams Winter Bamboo Shoots (peeled, blanched, and sliced into wedges)
Aromatics and Blanching
- 50 grams Fresh Ginger (half smashed, half sliced into thin rounds)
- 4 stalks Scallions (tied into a knot)
- 4 tablespoons Shaoxing Rice Wine (for blanching and stewing)
Stewing Liquid and Seasoning
- 4 cups Clear Chicken Stock (high quality, unsalted)
- 10 grams Rock Sugar (for a subtle gloss and mellow sweetness)
- 1/2 teaspoon White Pepper Powder (to taste)
- 1/4 teaspoon Salt (adjust only at the end as ham is salty)
- 2 tablespoons Lard or Vegetable Oil (lard provides the most authentic mouthfeel)
Garnish
- 1 sprig Cilantro (for color)
- 1 tablespoon Goji Berries (soaked in wine, optional for health benefits)
👨🍳 Instructions
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1
Prepare the turtle: Submerge the turtle in 80°C (175°F) water for 2-3 minutes. Carefully scrape off the thin, transparent outer membrane (the 'sand skin') from the shell and limbs using a knife. This step is crucial for a clean taste and smooth texture.
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2
Chop the turtle into 2-inch chunks, keeping the shell pieces intact for presentation. Remove any yellow fat deposits, as these can be overly fishy.
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3
Blanch the turtle pieces in a pot of cold water with 2 tablespoons of Shaoxing wine and the smashed ginger. Bring to a boil, skim the foam for 3-5 minutes, then drain and rinse with warm water.
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4
Slice the Jinhua ham into uniform 1/4-inch thick slices. Blanch the ham slices in boiling water for 1 minute to remove excess saltiness.
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5
Heat lard or oil in a heavy-bottomed clay pot or Dutch oven over medium heat. Add the sliced ginger and scallion knot, sautéing until fragrant.
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6
Add the turtle pieces to the pot and stir-fry for 2 minutes to coat with the aromatics and fats.
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7
Deglaze with the remaining 2 tablespoons of Shaoxing wine, allowing the alcohol to evaporate and the aroma to penetrate the meat.
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8
Pour in the chicken stock until the turtle is fully submerged. Add the rock sugar, mushrooms, and bamboo shoots.
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9
Layer the Jinhua ham slices neatly on top of the turtle. This allows the ham juices to drip down and season the meat during the stewing process.
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10
Bring to a gentle boil, then reduce heat to the lowest setting. Cover tightly and simmer for 60 to 80 minutes. The turtle is ready when the skirt (the edge of the shell) is tender and gelatinous.
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11
Remove the scallion knot and ginger slices. Taste the broth; add salt only if necessary, as the ham provides significant sodium.
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12
Sprinkle with white pepper and add the goji berries. Simmer for another 5 minutes uncovered to slightly thicken the natural collagen in the broth.
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13
Serve directly in the clay pot, garnished with a sprig of cilantro for a vibrant finish.
💡 Chef's Tips
Always use a live turtle for this dish; frozen turtle loses the signature gelatinous texture and sweetness. Don't skip the membrane removal step; if left on, the 'sand skin' creates a gritty, unpleasant mouthfeel. Use a clay pot if possible, as it distributes heat more evenly for the long, slow simmer required. Control the heat strictly; the liquid should barely bubble to keep the broth clear and the meat from disintegrating. If Jinhua ham is unavailable, a high-quality dry-cured Smithfield ham or Prosciutto di Parma can be a substitute, though the flavor profile will shift.
🍽️ Serving Suggestions
Serve with a side of steamed white jasmine rice to soak up the nutrient-rich broth. Pair with a glass of aged Shaoxing wine (Huadiao) served warm to complement the savory notes. A side of lightly sautéed pea shoots or bok choy provides a refreshing crunch against the rich stew. This dish is traditionally served as a centerpiece during formal family gatherings or winter celebrations. Follow the meal with a light ginger tea to aid digestion of the rich proteins.