Simmer stewing hen and pork in water over very low heat for 8 hours. Gently strain to obtain a clear chicken soup. Add barley to the soup and cook for one hour. Strain and retain the soup. Season with seasoning ingredients to taste then pour the soup into a “Kung Fu” teapot. Keep warm. Remove the shell of the geoduck and gut ball. Blanch and remove the skin and wash thoroughly. Slice geoduck meat into very thin slices. Toss geoduck slices with some fresh lemon juice then blanch them in boiling water very briefly. Divide geoduck into “Kung Fu” teacups. Pour boiling chicken barley broth over geoduck and serve.
