Chinese cuisine
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Geoduck in Quinoa Chicken Broth

Geoduck in Quinoa Chicken Broth
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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
Step 1
1
Clean and de-shell the geoduck. Blanch it in boiling water.
Step 1-1
Step 1-1
2
After blanching, chill it in ice water for a few seconds.
Step 1-2
Step 1-2
3
Remove the skin and thinly slice. Set aside.
Step 2
Step 2
4
Halve the Bok Choy and blanch in a boiling pot. Transfer to the serving plate. Place on sliced geoduck and sliced ginger.
Step 3
Step 3
5
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
Step 4
6
Sprinkle some scallion on the top for garnish.
Step 5
Step 5
7
Serve immediately.
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