Braised Turtle with Ham, or Huǒtuǐ Dùn Jiǎyú, is a luxurious dish from Anhui Province, China, embodying the rich flavors of Huizhou cuisine. This traditional delicacy combines tender soft-shell turtle with the savory, smoky depth of Anhui’s famous cured ham, slow-braised to create a nourishing, umami-packed stew. Revered for its health benefits and warming qualities, this dish is a staple in Anhui’s culinary heritage, often served at banquets or special occasions. This recipe guides you through crafting this authentic, soul-soothing dish at home.
Ingredients
Serves 4–6
For the Dish
- 1 whole soft-shell turtle (about 1.5–2 lbs), cleaned and cut into pieces
- 1/2 lb Anhui cured ham (or Jinhua ham/prosciutto substitute)
- 2 tbsp vegetable oil
- 2-inch piece of ginger, thinly sliced
- 3 cloves garlic, minced
- 2 scallions, cut into 2-inch pieces
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce (optional, for color)
- 1 tsp sugar
- 1/2 tsp white pepper
- 4 cups chicken stock or water
- 4 dried shiitake mushrooms, soaked and sliced
- 1 small carrot, sliced thinly
- 1/2 cup bamboo shoots, sliced (optional)
- 1 tsp sesame oil (for finishing)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh cilantro or scallions, chopped (for garnish)
Equipment
- Large pot or wok with lid
- Strainer (for soaking ingredients)
- Sharp cleaver or kitchen shears (for turtle preparation)
- Paper towels
Step-by-Step Recipe
Step 1: Prepare the Turtle
Soft-shell turtle is the star of this dish, prized for its gelatinous texture and rich flavor. If purchasing a live turtle, have it cleaned by a butcher or fishmonger, as this requires specialized skill to remove the shell and innards safely. If pre-cleaned, rinse the turtle pieces thoroughly under cold water to remove any blood or impurities. Pat dry with paper towels.
Cut the turtle into manageable chunks (about 2 inches) using a sharp cleaver or kitchen shears, keeping the bones intact for added flavor in the stew. To reduce any potential gaminess, blanch the turtle pieces in boiling water for 3–5 minutes, then drain and rinse under cold water. Set aside.
Step 2: Prepare the Ham
Anhui cured ham provides the dish’s signature smoky depth. Soak the ham in warm water for 30–40 minutes to reduce saltiness, then pat dry. Slice into thin strips or small cubes, about 1/4 inch thick, to ensure even cooking and flavor release. If using Jinhua ham or prosciutto as a substitute, reduce soaking time to 15 minutes or skip it for prosciutto, as it’s less salty.
Step 3: Soak the Shiitake Mushrooms
Soak the dried shiitake mushrooms in warm water for 20–30 minutes until softened. Squeeze out excess water, remove the tough stems, and slice thinly. Reserve the soaking liquid (about 1/2 cup, strained) to enhance the stew’s umami flavor.
Step 4: Stir-Fry the Aromatics
Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat. Add the sliced ginger, minced garlic, and scallions, stir-frying for 1–2 minutes until fragrant and lightly golden. This aromatic base sets the foundation for the stew’s rich flavor.
Step 5: Brown the Ham and Turtle
Add the sliced ham to the pot, stirring for 2–3 minutes until it releases its smoky aroma and the edges begin to crisp slightly. Next, add the blanched turtle pieces, stirring gently for 3–4 minutes to coat them in the aromatic oils and lightly brown the exterior. This step enhances the dish’s depth by caramelizing the proteins.
Step 6: Braise the Stew
Pour in the Shaoxing wine, light soy sauce, dark soy sauce (if using), sugar, and white pepper, stirring to coat the turtle and ham evenly. Add the sliced shiitake mushrooms, carrot, and bamboo shoots (if using). Pour in 4 cups of chicken stock or water, along with the reserved mushroom soaking liquid, ensuring the ingredients are mostly submerged.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1–1.5 hours, stirring occasionally to prevent sticking. The turtle should become tender and gelatinous, and the broth should reduce into a rich, savory sauce infused with ham and mushroom flavors. If the broth reduces too quickly, add a splash of water to maintain a stew-like consistency.
Step 7: Thicken (Optional) and Finish
For a thicker, glossier sauce, stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last 2–3 minutes of cooking, stirring gently until the sauce thickens slightly. If you prefer a lighter broth, skip this step.
Drizzle 1 teaspoon of sesame oil over the stew for a nutty, aromatic finish. Taste and adjust seasoning, adding a pinch of salt or more soy sauce if needed, though the ham’s saltiness often suffices.
Step 8: Serve
Transfer the stewed turtle and ham to a large serving bowl or individual bowls, ensuring each portion includes turtle, ham, vegetables, and plenty of broth. Garnish with chopped cilantro or scallions for a fresh, vibrant touch. Serve hot with steamed rice or plain steamed buns to soak up the rich, savory broth.
Tips for Success
- Turtle Sourcing: Soft-shell turtle can be found at Asian markets or specialty butchers. If unavailable, substitute with chicken thighs for a similar texture, though the flavor will differ.
- Ham Selection: Authentic Anhui or Jinhua ham is ideal, but prosciutto or a high-quality smoked ham can work. Adjust soaking time to control saltiness.
- Cooking Time: Don’t rush the braising process; slow cooking ensures the turtle becomes tender and absorbs the ham’s flavor.
- Health Note: In Chinese tradition, turtle is believed to nourish the body, but ensure it’s sourced from a reputable supplier to avoid contamination.
Cultural Context
Stewed Braised Turtle with Ham is a hallmark of Anhui’s Huizhou cuisine, one of China’s eight great culinary traditions, known for its emphasis on slow-cooking and local ingredients. Turtle, valued in Chinese cuisine for its supposed health benefits like boosting vitality, pairs perfectly with Anhui’s prized cured ham, a specialty of the Huizhou region. This dish, often reserved for special occasions due to its luxurious ingredients, reflects Anhui’s culinary philosophy of transforming humble ingredients into refined, flavorful creations.
Final Thoughts
Stewed Braised Turtle with Ham is a celebration of Anhui’s rich culinary heritage, blending the gelatinous texture of turtle with the smoky, savory punch of cured ham. The slow braising process creates a dish that’s both comforting and indulgent, perfect for impressing guests or savoring a taste of tradition. While preparing turtle may seem intimidating, this recipe breaks it down into manageable steps, rewarding you with a bowl of soul-warming goodness. Embrace the flavors of Anhui and enjoy this exquisite Huizhou classic!
