Canadian Geoduck in broth

Recipe created by Zhang Zhao Hui
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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 bitter squash, diced

1 fresh bamboo shoot, thinly sliced

Preparation method:
Remove the shell of the geoduck. Remove the skin and wash thoroughly. Slice geoduck into very thin slices. Divide slices into soup bowls. Blanch bamboo shoots in boiling water briefly. Add to boiling supreme chicken broth and cook until tender. Add diced bitter squash and cook for 1 minute. Pour boiling broth into bowls containing the geoduck slices. Serve with the following garnishes and seasonings in small sauce bowls on the side for diners to adjust to taste: chopped green onions and cilantro; toasted sesame seeds, Chinese rice wine vinegar, light soy sauce; chili oil and chopped cucumber pickles.

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