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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 hen
800g pork
150g barely
75g fresh lemons
Seasoning
3g salt
2g MSG
5g chicken broth powder
3g concentrated chicken stock
2g sugar
Preparation method:
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” teapot. Keep warm.
Remove the shell of the geoduck and gut ball. Blanch and 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” teacups. Pour boiling chicken barley broth over geoduck and serve.