Softshell Turtle Congee
The Turtle Congee That’s Worth Shelling Out For
Softshell turtle is known as one of the “five gourmet meats” and is a nutritious delicacy. This softshell turtle congee is often seen on Cantonese dinner tables. Softshell turtle is tender and fresh, and the boiled white rice helps to accentuate its refreshing flavor.
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Ingredients
- 1 ¾ ounces (50 grams) lotus seeds
- 3 ½ ounces (100 grams) softshell turtle meat
- 3/4 cup (150 grams) rice
Seasonings (all as needed)
- salt
- chicken bouillon powder
- ground pepper
- sesame oil
- coriander leaf
- shredded ginger
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Rinse the lotus seeds and take out the core. Rinse the rice and soak in fresh water for 30 minutes.
- After butchering the turtle, rinse it and cut into pieces. Place in boiling water for soup, then rinse away any blood with fresh water.
- Add fresh water to the soup as needed, then add the turtle pieces, lotus seeds, shredder ginger, and bring to the boil. Reduce to a medium heat and simmer for 20 minutes.
- Add the rice and bring to the boil again, then reduce to a simmer for 40 minutes until the rice begins to break down. Add salt, chicken bouillon, pepper, coriander leaf, and sesame oil to taste, then serve.