Ingredients with Measurements:
- 1 lb. chicken thighs, bone-in and skin-on
- 1 lb. pork belly, sliced
- 1 lb. sea cucumber, sliced
- 1 lb. fish maw, soaked and sliced
- 1 lb. dried scallops, soaked
- 1 lb. dried shiitake mushrooms, soaked and sliced
- 1 lb. bamboo shoots, sliced
- 1 lb. baby corn, sliced
- 1 lb. Chinese yam, sliced
- 1 lb. lotus root, sliced
- 1 lb. black fungus, soaked and sliced
- 1 lb. ginger, sliced
- 1 lb. garlic, sliced
- 1 lb. scallions, sliced
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup oyster sauce
- 1 cup rock sugar
- 10 cups chicken stock
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. In a large pot or Dutch oven, add the chicken thighs, pork belly, sea cucumber, fish maw, dried scallops, dried shiitake mushrooms, bamboo shoots, baby corn, Chinese yam, lotus root, black fungus, ginger, garlic, and scallions.
2. Pour in the Shaoxing wine, soy sauce, oyster sauce, and rock sugar.
3. Add enough chicken stock to cover all the ingredients.
4. Bring the pot to a boil, then reduce the heat to low and let it simmer for 3-4 hours, or until the meat is tender and the flavors have melded together.
5. Remove the meat and vegetables from the pot with a strainer and arrange them on a serving platter.
6. Ladle the broth over the meat and vegetables.
Time:
Preparation time: 1 hour
Cooking time: 3-4 hours
Temperature:
Low heat
Serving size:
10-12 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 25g
Carbohydrates per serving: 30g
Protein per serving: 40g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Pork belly can be substituted with pork shoulder or pork loin.
- Sea cucumber can be substituted with abalone or conch.
- Fish maw can be substituted with fish fillet or shrimp.
- Dried scallops can be substituted with fresh scallops or other dried seafood.
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms or other dried mushrooms.
- Bamboo shoots can be substituted with water chestnuts or bean sprouts.
- Baby corn can be substituted with corn kernels or snow peas.
- Chinese yam can be substituted with sweet potato or taro.
- Lotus root can be substituted with daikon or turnip.
- Black fungus can be substituted with wood ear mushrooms or shimeji mushrooms.
Variations:
- Add other seafood such as crab or lobster.
- Add other vegetables such as carrots or bok choy.
- Add Chinese herbs such as goji berries or ginseng.
Tips and tricks:
- Soak the dried ingredients in water overnight to rehydrate them before using.
- Use a large pot or Dutch oven to fit all the ingredients.
- Adjust the seasoning to taste by adding more soy sauce or rock sugar.
- Serve with steamed rice or noodles.
Storage instructions:
Store the leftover broth and meat and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and meat and vegetables separately in a pot over low heat until heated through.
Presentation ideas:
Arrange the meat and vegetables on a large platter and pour the broth over them. Garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or stir-fried greens.
Troubleshooting advice:
- If the broth is too salty, add more chicken stock or water to dilute it.
- If the meat is tough, simmer it for a longer time until it becomes tender.
Food safety advice:
- Make sure to wash all the ingredients thoroughly before using.
- Cook the meat and seafood to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Braised Buddha Jumps Over the Wall is a traditional Chinese dish that originated in Fujian province. It is named after a legend in which the aroma of the dish was so enticing that a Buddhist monk jumped over the wall of a monastery to taste it.
Flavor profiles:
Savory, umami, sweet.
Serving suggestions:
Serve hot as a main dish for a family-style meal.
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Region: Chinese