Ingredients with Measurements:
- 1 lb chicken feet
- 1 lb pork trotters
- 1 lb pork ribs
- 1 lb sea cucumber
- 1 lb fish maw
- 1 lb abalone
- 1 lb shiitake mushrooms
- 1 lb bamboo shoots
- 1 lb Chinese cabbage
- 1 lb dried scallops
- 1 lb dried oysters
- 1 lb dried squid
- 1 lb dried shrimp
- 1 cup Shaoxing wine
- 1 cup chicken stock
- 1 cup water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp sesame oil
- 1 piece ginger, sliced
- 1 piece garlic, sliced
Special equipment needed:
- Large pot
- Steamer
- Strainer
- Soup ladle
Step-by-step instructions:
1. Soak the chicken feet, pork trotters, and pork ribs in cold water for 1 hour. Rinse and drain.
2. Soak the sea cucumber, fish maw, and abalone in cold water for 24 hours. Rinse and drain.
3. Soak the dried scallops, oysters, squid, and shrimp in cold water for 1 hour. Rinse and drain.
4. In a large pot, add the chicken feet, pork trotters, and pork ribs. Cover with water and bring to a boil. Skim off any impurities that rise to the surface.
5. Add the sea cucumber, fish maw, abalone, shiitake mushrooms, bamboo shoots, Chinese cabbage, dried scallops, oysters, squid, and shrimp to the pot.
6. Add the Shaoxing wine, chicken stock, water, soy sauce, oyster sauce, sugar, salt, white pepper, sesame oil, ginger, and garlic to the pot.
7. Bring the pot to a boil, then reduce the heat to low and simmer for 4 hours.
8. Remove the pot from the heat and let it cool slightly.
9. Use a strainer to remove the solids from the soup. Reserve the soup in a separate bowl.
10. Arrange the solids on a plate and top with the abalone.
11. Steam the plate for 10 minutes.
12. Heat the soup in a separate pot.
13. Pour the hot soup over the steamed plate of solids and abalone.
Time:
Preparation time: 25 hours (including soaking time)
Cooking time: 4 hours
5. Temperature:
Simmer on low heat for 4 hours.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 12g
Protein: 50g
Carbohydrates: 35g
Fiber: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken feet can be substituted with chicken wings.
- Pork trotters can be substituted with pork belly.
- Sea cucumber can be substituted with squid.
- Fish maw can be substituted with fish fillet.
- Abalone can be substituted with scallops.
- Shiitake mushrooms can be substituted with button mushrooms.
- Bamboo shoots can be substituted with water chestnuts.
- Chinese cabbage can be substituted with bok choy.
- Dried scallops can be substituted with dried shrimp.
- Dried oysters can be substituted with dried clams.
- Dried squid can be substituted with dried octopus.
- Dried shrimp can be substituted with dried anchovies.
Variations:
- Add more vegetables such as carrots, celery, and onions.
- Use different types of seafood such as lobster or crab.
- Add more spices such as star anise or cinnamon.
Tips and tricks:
- Soak the dried ingredients for the recommended time to ensure they are fully rehydrated.
- Skim off any impurities that rise to the surface of the soup to ensure a clear broth.
- Steam the plate of solids and abalone separately to prevent overcooking.
Storage instructions:
Store the soup and solids separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup and solids separately in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and top with the solids and abalone.
Garnishes:
Garnish with chopped scallions and cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
- Make sure all ingredients are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Buddha Jumps Over the Wall is a traditional Chinese soup that originated in Fujian province. It is named after a legend where the aroma of the soup was so enticing that a Buddhist monk jumped over a wall to taste it.
Flavor profiles:
This soup is rich and savory with a hint of sweetness. The seafood and meat add depth to the broth, while the vegetables provide a fresh contrast.
Serving suggestions:
Serve this soup as a special occasion dish for family gatherings or holidays.
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Region: Chinese