Stephen Wong is a popular and well respected Vancouver chef, journalist, cookbook author, and food and hospitality industry consultant who is highly regarded in Canada as the leading expert in geoduck and Asian cuisine.
Born in Hong Kong, Wong moved to British Columbia, Canada in his early adult life and started his career as a chef, a manager and owner of a number of top restaurants in Vancouver throughout the 1980s and 1990s. Today, he is in demand by local food producers, harvesters and merchants to help them develop and promote their specialty food and beverage products. He is also the founding Chair of Canada’s Chinese Restaurant Awards and regularly hosts visiting media groups as a local food and hospitality industry resource.
With his inherent understanding and passion for Asian cuisine and vast knowledge and commitment to products grown in British Columbia, Stephen Wong has naturally become the country’s expert in Geoduck from Canada.
|1||large Geoduck from Canada, shelled, skinned, cleaned, and very thinly sliced|
|8 cups (2 L)||chicken stock, or water|
|5 slices||fresh ginger root|
|3||dried Chinese (shitake) mushrooms|
|1 clove||peeled garlic, smashed|
|1||green onion, smashed|
|1 cup (250 mL)||shredded siu choy (Napa cabbage)|
|½ cup (125 mL)||light soy sauce|
|2 Tbsp (30 mL)||unsalted chicken stock, or to taste|
|pinch||sugar, to taste|
|1 to 2||fresh red chilies, sliced|
|1 Tbsp (15 mL)||sesame oil|
|2 Tbsp (30 mL)||grated wasabi|
|½ cup (125 mL)||Japanese soy sauce|
|¼ cup (60 mL)||XO sauce|
Arrange geoduck slices attractively on a platter. Garnish with extra leafy vegetables such as sliced Napa cabbage or leaf lettuce if desired.
In a large saucepan, combine all broth ingredients and bring to boil. Transfer to a hot pot and bring to the table and set on an electric or butane burner. Set burner to high initially to start broth boiling and adjust the heat to medium simmer when serving.
In a small saucepan, combine all dipping sauce ingredients and bring to a boil. Adjust ingredients amounts to taste for intensity and spiciness. Transfer into small serving bowls for individual diners to use as dipping sauce for blanched geoduck.
Set out each of the extra garnish ingredients in separate saucers or bowls and provide each diner with a small sauce plate to mix their own sauce for dipping the sashimi-style geoduck. Geoduck can be eaten sashimi style (raw) or blanched lightly (about 15 seconds) in boiling broth and dipped in dipping sauce.
Other hot pot ingredients such as sliced raw fish, meats, jiaozi, and noodles can be added to broth and served as a complete meal if desired. Enjoy the rich broth as a soup to finish the meal.
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