Chicken Soup with Razor Clams
A classic Fujian soup of sea clams poached in delicate chicken broth. The soup is clear as a mirror, and the clam meat is tender, crisp, and fresh.
Ingredients
Fresh razor clam tips (sliced into 2 pieces each)
400g
Old hen (remove the breast meat and set aside, cut the rest into 4 pieces)
1
Fresh beef (cut into large slices)
750g
Pork tenderloin (cut into large slices)
750g
Shaoxing wine
25g
Light soy sauce
25g
Fine salt
1.5g
MSG
5g
Instructions
1
Prepare chicken stock
After the hen is slaughtered and cleaned, cut off the breast meat and set aside. Cut the remaining chicken into four pieces, and cut the beef and pork tenderloin into large slices. Place all three ingredients in a basin, add 1500g of water, place in a steamer basket and steam over high heat for 3 hours, then remove. Discard the meat and take the broth, skim off the foam, and strain out the impurities. Mince the chicken breast into a paste, mix with an appropriate amount of water and fine salt, shape into several small balls, and cook in the chicken stock for 5 minutes. Remove the chicken meatballs, and strain the chicken stock through clean cheesecloth to obtain a fine chicken stock. Set aside 900g for use.
2
Prepare the razor clams
Slice each razor clam tip into 2 pieces, wash clean, and place in a colander. Blanch in boiling water until about 60% cooked, then remove. Remove the clam membrane, place in a bowl, add Shaoxing wine, mix well to marinate, then drain off the wine. Transfer to a soup bowl, add 150g of chicken stock to soak briefly, then drain off the liquid completely.
3
Assemble the dish
Bring the chicken stock to a boil in a pot, add light soy sauce and MSG, and mix well. Pour over the razor clams in the soup bowl to serve.
