Steamed Razor Clams in Supreme Broth
A delicate soup dish featuring a rich superior broth slowly simmered from hen and pork chop, served with blanched sea clam slices.
Ingredients
razor clams
24
whole hen (approximately weighing 1500 g)
1
pork ribs
1000 g
salt
15 g
MSG
20 g
cooking wine
100 g
green onions and ginger
a pinch
Instructions
1
Step 1
Clean and shuck the razor clams, rinse them thoroughly, and slice them into pieces.
2
Step 2
Simmer the chicken, pork, and bones to make the supreme broth, then set it aside.
3
Step 3
Blanch the sliced clams in boiling water, then arrange them on a plate.
4
Step 4
Pour the broth into a traditional steamer pot and bring it to a boil. Add the clam meat, cook until done, and serve.
