Originally from Xin Hui, China, Chef Raymond Cheung Hing Po actually started to learn to be a chef after residing in Vancouver in 1982. He accumulated a wealth of knowledge and experience in cooking for some years and then joined Landmark Hot Pot House in Vancouver, British Columbia in 1995. Landmark Hot Pot House is famous in the city as the top Chinese restaurant for its high maintenance of its most flavourful dishes and hot pot dishes. Chef Cheung is a firm believer in using the freshest seasonal ingredients. He and the owner Mr. Lee go to great lengths daily to source the finest produce Vancouver has to offer. It’s their mission to offer the best culinary experience to the diners. Chef Cheung has been one of the most awarded chefs in Canada’s Chinese Restaurant Awards for the Critics’ Choice Signature Dish Awards.
|1||whole Geoduck from Canada (approximately 1 kg/2.5 lbs)|
|1 bunch||yellow chives|
|6||white sections of spring onions|
|30 g (1 oz)||sliced carrot|
|1 tsp (5 mL)||Salt|
|1 tsp (5 mL)||chicken bouillon powder|
Put sliced carrot in a pot of boiling water; let it cook and remove as soon as water boils again. Cut yellow chives in sections.
Clean and halve geoduck; cut into strips. Quickly cook geoduck in boiling water; remove and put aside.
Stirfry ginger, white sections of spring onions over medium heat. Add geoduck and carrot.
Serves 4 to 6
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