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1
Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth.
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2
Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel.
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3
Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes.
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4
Strain and keep the broth over low heat.
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5
Bring a large pot of salted water to a boil over medium heat.
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6
Add the bok choy and blanch for no more than 1 or 2 minutes.
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7
Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking.
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8
When cool, drain and set aside.
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9
Finely chop the green onion and cut the shiitake mushrooms into julienne slices.
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10
Slice the nori into thin strips.
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11
Put a medium skillet over medium-high heat and add the vegetable oil.
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12
Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink.
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13
Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes.
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14
Add the bok choy and mushrooms and cook for 1 minute more.
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15
Remove shrimp and clams from the broth and put them into a shallow bowl.
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16
Surround them with the bok choy and shiitakes.
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17
Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.
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18
A viewer, who may not be a professional cook, provided this recipe.
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19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
