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AWARD WINNING RECIPES

Canadian Seafood Cooking Competition in China

A Canadian Seafood Cooking Competition was hosted in five major Chinese cities (Beijing, Shanghai, Guangzhou, Chongqing and Hong Kong) in 2007 by the Canadian Embassy and Consulates, with major sponsors such as Agriculture and Agri-food Canada, and the Underwater Harvesters Association.

Leading chefs from each region were invited to participate and create dishes featuring one of following premium Canadian seafood products: geoduck, Atlantic lobster, snow crab, sablefish and scallops. Special events were hosted in each of the five cities where the participating chefs presented their dishes and the distinguished guests including media and food experts casted their votes for the best dishes. The winning recipes and chefs were featured in a special recipe booklet.

The Government of Canada is pleased to share the award winning recipes created with Geoduck from Canada.

CHEF TONG YONG JING

CHEF TONG YONG JING
Chongqing, China

 

Canadian Geoduck in Kung Fu Teacups

Canadian Geoduck in Kung Fu Teacups

MAIN INGREDIENT

1 Geoduck from Canada [about 1000 grams]

SECONDARY INGREDIENTS

1 stewing hen
800 g pork
150 g barley
75 g fresh lemons

SEASONING

3 g salt
2 g MSG
5 g chicken broth powder
3 g concentrated chicken stock
2 g sugar

Simmer stewing hen and pork in water over very low heat for 8 hours. Gently strain to obtain a clear chicken soup.

Add barley to the soup and cook for one hour. Strain and retain the soup. Season with seasoning ingredients to taste then pour the soup into a “Kung Fu” tea pot. Keep warm.

Remove the shell of the geoduck. Remove the skin and wash thoroughly. Slice geoduck meat into very thin slices. Toss geoduck slices with some fresh lemon juice then blanch them in boiling water very briefly.

Divide geoduck into “Kung Fu” tea cups. Pour boiling chicken barley broth over geoduck and serve.

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