Ingredients:

1 live soft-shelled turtle about 2 lb. (1 kg)
 1/2 tsp. garlic , chopped
 1 lb. (500g) boned chicken
 5 whole Sichuan peppercorns
 3 1/2 oz (100ml) vegetable oil or lard
 3 1/2 tbsp soy sauce
 1/2 tsp. scallions, chopped
 4 cups (1 litre ) clear stock
 1/2 tsp. fresh ginger, chopped
 2 tsp. rice wine

Directions:

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 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.