Ingredients with Measurements:
- 1 lb. dried scallops
- 1 lb. dried sea cucumber
- 1 lb. dried abalone
- 1 lb. dried fish maw
- 1 lb. pork belly, sliced
- 1 lb. chicken breast, sliced
- 1 lb. fresh shiitake mushrooms, sliced
- 1 lb. fresh bamboo shoots, sliced
- 1 lb. fresh lotus root, sliced
- 1 lb. fresh black fungus, sliced
- 1 lb. fresh snow peas
- 1 lb. fresh baby corn
- 1 lb. fresh carrots, sliced
- 1 lb. fresh ginger, sliced
- 1 lb. scallions, sliced
- 1 lb. Chinese ham, sliced
- 1 lb. rock sugar
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup oyster sauce
- 1 cup chicken stock
- 1 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large stockpot
- Steamer
- Wok or large skillet
- Strainer or cheesecloth
Step-by-step instructions:
1. Soak the dried scallops, sea cucumber, abalone, and fish maw in water overnight to rehydrate.
2. In a large stockpot, bring water to a boil and blanch the pork belly and chicken breast for 2-3 minutes. Drain and set aside.
3. In the same stockpot, add the rehydrated seafood and simmer for 10 minutes. Drain and set aside.
4. In a wok or large skillet, heat the vegetable oil and sauté the ginger and scallions until fragrant.
5. Add the Chinese ham and stir-fry for 2-3 minutes.
6. Add the pork belly, chicken breast, and all the fresh vegetables and stir-fry for 5-7 minutes.
7. Add the rehydrated seafood and stir-fry for another 2-3 minutes.
8. Add the Shaoxing wine, soy sauce, oyster sauce, chicken stock, and rock sugar. Stir well and bring to a boil.
9. Transfer the mixture to a large steamer and steam for 2-3 hours.
10. Serve hot with rice.
Time:
Preparation time: 24 hours (for soaking the dried seafood)
Cooking time: 4-5 hours
5. Temperature:
Medium-high heat for stir-frying, high heat for boiling, and low heat for simmering and steaming.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 600 per serving
Total fat: 30g
Saturated fat: 8g
Cholesterol: 150mg
Sodium: 2000mg
Total carbohydrates: 30g
Dietary fiber: 5g
Sugar: 15g
Protein: 50g
Substitutions for ingredients:
- Dried scallops can be substituted with fresh scallops or other seafood such as shrimp or crab.
- Dried sea cucumber can be substituted with fresh sea cucumber or other seafood such as squid or octopus.
- Dried abalone can be substituted with fresh abalone or other seafood such as clams or mussels.
- Dried fish maw can be substituted with fresh fish maw or other seafood such as fish fillets or prawns.
- Chinese ham can be substituted with bacon or prosciutto.
Variations:
- Vegetarian Buddha Jumps Over the Wall: omit the meat and seafood and use vegetable stock instead of chicken stock.
- Spicy Buddha Jumps Over the Wall: add chili peppers or chili oil to the stir-fry mixture.
- Seafood Buddha Jumps Over the Wall: use only seafood such as shrimp, crab, and lobster.
Tips and tricks:
- Soak the dried seafood overnight to ensure they are fully rehydrated.
- Use a large steamer to accommodate the amount of ingredients.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a steamer or microwave until heated through.
Presentation ideas:
Serve the Buddha Jumps Over the Wall in a large soup tureen or individual bowls.
Garnishes:
Garnish with fresh cilantro or green onions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or Chinese broccoli.
Troubleshooting advice:
- If the mixture is too thick, add more chicken stock or water.
- If the mixture is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
- Ensure all seafood and meat 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 dish is savory and umami-rich with a hint of sweetness from the rock sugar.
Serving suggestions:
Serve the Buddha Jumps Over the Wall as a main course for a special occasion or family gathering.
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Region: Chinese