Chicken Broth-Blanched Sea Clams
A classic Fuzhou dish: crystal-clear chicken broth and tender, sweet sea clams quickly blanched to perfection, showcasing the pure, delicate flavors of Fujian cuisine.
Ingredients
9 items- Sea clams 500 g
- Old hen (stewing chicken) 1 (about 1.5 kg)
- Lean pork 200 g
- Scallions 2 stalks
- Ginger 1 piece
- Cooking wine 2 tbsp
- Salt to taste
- White pepper a pinch
- Goji berries a few
Nutrition
Steps （6 steps）
Remove clam meat, discard impurities, slice into 0.3 cm thick pieces. Immediately soak in ice water for 10 minutes, then drain.
Place hen and pork in cold water, bring to a boil over high heat, skim foam, boil 2 minutes, then drain and rinse.
Put hen and pork in soup pot with scallions, ginger, wine, and 3 L water. Bring to a boil, then simmer on low for 2 hours until broth is clear and aromatic.
Strain the broth through a fine sieve, yield about 1.5 L. Season with salt and white pepper, keep at a gentle simmer.
Place clam slices in a strainer set over a bowl. Slowly ladle boiling broth over them for about 30 seconds until they curl and turn opaque.
Transfer the blanched clams to a serving bowl, pour in the boiling broth until 80% full. Garnish with goji berries and scallion greens. Serve immediately.
Tips
Slice clams thinly and evenly; ice water soak enhances crispness. Keep broth at a gentle simmer (not rapid) when blanching. Pour broth quickly to just cook clams through; overcooking makes them tough.
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