鸡汤汆海蚌 Blanched Razor Clams in Chicken Consommé (Ji Tang Cuan Hai Bang）

[Ho Kwok Leung]

鸡汤汆海蚌
海蚌是我国海产品中的珍品，肉质脆嫩，色白透明，在淡海水交汇处的海水的沙中生长，壳薄，略呈三角形，以福建省长乐市漳港品质最佳。
鸡汤汆海蚌是以鲜活海蚌为原料，汆以滚热的鸡汤而成，是高级烹调技师强木根先生荣获“全国最佳厨师”称号代表作之一。

食材
鲜活海蚌20个（带壳约重3500克），
老母鸡一只（约1500克），
鲜牛肉750克，
猪里脊肉750克。

調料：
精盐、料酒适量。

烹飪方法
1
老母鸡宰杀，去内脏、洗净（留下鸡血水，割下鸡胸脯肉另用）切成4块与牛肉（切4块）、猪里脊（切4块）一起在沸水中焯水，除去浮污，放在盆里，加清水1500克上笼屉旺火蒸3小时取出，去肉留汤，滤去杂质和浮油。鸡胸脯肉剁成茸与鸡血水、精盐调匀捏成几个小圆球，与鸡汤下锅煮5分钟，捞出鸡茸球，滤去杂质，成为高质量的三茸鸡汤。
2
海蚌劈开蚌壳，取出蚌肉、蚌钮，每只海蚌尖片成2片，蚌肉切为2块，洗净后入沸水锅汆至6成熟，取出装于碗中，倒入料酒少许“浆”一下，再沥干酒汁，加入约150克的三茸鸡汤（热）再将汤汁沥净。
3
将三茸鸡汤用精盐调味后，烧沸后立即汆入海蚌，即成。

【制作关键】
制作三茸汤时，鸡血和脯肉是起过滤鸡汤杂质的作用；海蚌第一次汆沸水动作要快，只达六成熟；三茸汤汆入后应上席即食，以防质老。

**Blanched Razor Clams in Chicken Consommé (Ji Tang Cuan Hai Bang)**

The razor clam (*Sinonovacula constricta*) is a prized seafood in China. Its tender, translucent flesh thrives in sandy coastal waters where freshwater meets the sea. The clams have thin, triangular shells, with the finest quality hailing from Zhanggang, Changle City, Fujian Province.
This dish features fresh razor clams blanched in a rich, clarified chicken consommé. It is a signature creation of Master Chef Qiang Mugen, awarded "National Top Chef" in China.

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### Ingredients
- **Fresh razor clams**: 20 (with shells, approx. 3500g)
- **Old hen**: 1 (approx. 1500g)
- **Beef shank**: 750g
- **Pork tenderloin**: 750g
- **Seasonings**:
- Salt (to taste)
- Shaoxing wine (to taste)

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### Instructions

**1. Prepare the Triple-Consommé (San Rong Tang):**
- Clean the hen, reserving its blood water and breast meat. Cut the hen, beef, and pork into 4 chunks each.
- Blanch all meats in boiling water to remove impurities. Transfer to a pot, add 1500g water, and steam over high heat for 3 hours. Strain the broth, discarding solids and excess fat.
- Mince the reserved chicken breast into a paste. Mix with the reserved blood water and salt, forming small balls. Simmer these balls in the strained broth for 5 minutes, then remove. The result is a crystal-clear "Triple-Consommé."

**2. Prepare the Razor Clams:**
- Shuck the clams, separating the meat and siphon (the "clam neck"). Slice each clam into 2 thin pieces and cut the meat into 2 chunks.
- Blanch the clam pieces in boiling water until 60% cooked (about 10–15 seconds). Drain, lightly toss with Shaoxing wine, then drain again.
- Pour 150g of hot consommé over the clams to rinse, then drain completely.

**3. Assemble the Dish:**
- Season the remaining consommé with salt and bring to a rolling boil. Immediately pour the boiling consommé over the prepared clams. Serve instantly.

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### Features
- **Texture**: Crisp, tender clams bathed in a silky, umami-rich broth.
- **Flavor**: Delicate sweetness from the clams harmonizes with the deep, savory consommé.

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### Key Tips
- **Triple-Consommé**: The chicken blood and breast paste act as natural clarifiers, ensuring a pristine broth.
- **Blanching Clams**: Cook only until 60% done to preserve their crunch. Overcooking toughens the meat.
- **Serve Immediately**: The clams must be eaten as soon as the hot broth is poured to maintain their texture.

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This translation emphasizes the dish’s elegance and technical precision, honoring its status as a culinary masterpiece. The term "San Rong Tang" (Triple-Consommé) highlights the broth’s layered refinement.