Canadian Geoduck creamy chicken rice soup

Recipe created by Chen Ze Ming
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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.

Main Ingredient

1 Geoduck from Canada siphon

Secondary Ingredients

1 stewing chicken

125g rice

100g pickled mustard greens, finely chopped roasted and chrysanthemum petals for garnish



Preparation method:
Make a congee by simmering chicken and rice together until rice is broken up and becomes creamy in texture. Season with salt to taste. Clean and prepare geoduck siphon and slice into thin slices. Divide slices into 10 small bowls. Strain chicken congee through a sieve and retain the creamy rice soup. While hot, ladle a portion of rice soup into each bowl containing geoduck slices. Sprinkle mustard greens, peanuts and chrysanthemum petals into each bowl to garnish and serve.

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