100g pickled mustard greens, finely chopped roasted and chrysanthemum petals for garnish
Make a congee by simmering chicken and rice together until rice is broken up and becomes creamy in texture. Season with salt to taste. Clean and prepare geoduck siphon and slice into thin slices. Divide slices into 10 small bowls. Strain chicken congee through a sieve and retain the creamy rice soup. While hot, ladle a portion of rice soup into each bowl containing geoduck slices. Sprinkle mustard greens, peanuts and chrysanthemum petals into each bowl to garnish and serve.