Chinese cuisine

Medium

Geoduck in Quinoa Chicken Broth

Name: Geoduck in Quinoa Chicken Broth
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese-Canton
Ingredients: 2 lb. Geoduck; 3 cup Chicken broth; 1 cup Quinoa; 1 cup Bok Choy; 0.25 cup Ginger, sliced; 1 tbsp. Scallion, minced; 0.25 tsp. White pepper, to taste; 0.25 tsp. Salt, to taste

Chef Luo Zizhao

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Geoduck can be eaten blanched lightly (about 15 seconds) in boiling broth. It tastes similar to a chewy clam and a tender abalone, though crisper in texture than either.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

2 lb. Geoduck
3 cup Chicken broth
1 cup Quinoa
1 cup Bok Choy
0.25 cup Ginger, sliced
1 tbsp. Scallion, minced
0.25 tsp. White pepper, to taste
0.25 tsp. Salt, to taste

Directions:

Step 1

Clean and de-shell the geoduck. Blanch it in boiling water.

Step 1-1

After blanching, chill it in ice water for a few seconds.

Step 1-2

Remove the skin and thinly slice. Set aside.

Step 2

Halve the Bok Choy and blanch in a boiling pot. Transfer to the serving plate. Place on sliced geoduck and sliced ginger.

Step 3

Warm up a large pot with chicken broth (which was simmer for 1.5 hours; you can use canned chicken broth) to a boil. Add quinoa. Seasoning with salt. Add cornstarch to get the broth thicker. Baste the broth on the serving plate covering the geoduck fully.

Step 4

Sprinkle some scallion on the top for garnish.

Step 5

Serve immediately.