Ingredients with Measurements:
- 1 pound sea cucumber, soaked and cleaned
- 1 pound chicken breast, sliced
- 1 pound pork ribs, chopped
- 1 pound fresh shrimp, peeled and deveined
- 1/2 pound fish maw, soaked and cleaned
- 1/2 pound dried scallops, soaked and shredded
- 1/2 pound dried shiitake mushrooms, soaked and sliced
- 1/2 pound bamboo shoots, sliced
- 1/2 pound black fungus, soaked and sliced
- 1/2 pound Chinese yam, sliced
- 1/2 pound lotus root, sliced
- 1/2 pound taro, sliced
- 1/2 pound ginkgo nuts, shelled
- 1/2 pound goji berries
- 1/2 cup Shaoxing wine
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup rock sugar
- 1/4 cup ginger, sliced
- 1/4 cup garlic, sliced
- 1/4 cup scallions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup vegetable oil
- 2 quarts chicken stock
Special equipment needed:
- Large stockpot
- Strainer
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large stockpot, heat vegetable oil over medium-high heat. Add ginger, garlic, and scallions, and stir-fry for 1-2 minutes until fragrant.
2. Add chicken breast and pork ribs, and stir-fry for 3-5 minutes until lightly browned.
3. Add Shaoxing wine, soy sauce, oyster sauce, and rock sugar, and stir to combine.
4. Add chicken stock, sea cucumber, fish maw, dried scallops, dried shiitake mushrooms, bamboo shoots, black fungus, Chinese yam, lotus root, taro, and ginkgo nuts, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 2-3 hours until all ingredients are tender and flavors are well combined.
6. Add fresh shrimp and goji berries, and cook for another 5-10 minutes until shrimp are pink and cooked through.
7. Serve hot in individual bowls, garnished with cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 40g
Carbohydrates: 25g
Fiber: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Sea cucumber: can be substituted with abalone or conch
- Fish maw: can be substituted with squid or octopus
- Dried scallops: can be substituted with dried shrimp or dried oysters
- Dried shiitake mushrooms: can be substituted with fresh shiitake mushrooms or button mushrooms
- Bamboo shoots: can be substituted with water chestnuts or baby corn
- Black fungus: can be substituted with wood ear mushrooms or cloud ear mushrooms
- Chinese yam: can be substituted with sweet potato or potato
- Lotus root: can be substituted with water chestnuts or jicama
- Taro: can be substituted with sweet potato or potato
- Ginkgo nuts: can be substituted with chestnuts or walnuts
- Shaoxing wine: can be substituted with rice wine or dry sherry
- Soy sauce: can be substituted with tamari or coconut aminos
- Oyster sauce: can be substituted with hoisin sauce or soy sauce
- Rock sugar: can be substituted with granulated sugar or honey
Variations:
- Vegetarian Buddha Jumps Over the Wall: omit the chicken breast, pork ribs, and shrimp, and use vegetable stock instead of chicken stock. Add more vegetables such as carrots, cabbage, and bok choy.
- Spicy Buddha Jumps Over the Wall: add chili peppers or chili oil for a spicy kick.
- Seafood Buddha Jumps Over the Wall: use only seafood such as lobster, crab, and clams.
Tips and tricks:
- Soak all dried ingredients in water for at least 2 hours before cooking to rehydrate them.
- Use a large stockpot to accommodate all the ingredients.
- Simmer the soup on low heat for at least 2-3 hours to allow all the flavors to meld together.
- Skim off any impurities or foam that rise to the surface of the soup during cooking.
- Serve hot and garnish with fresh cilantro for added flavor and color.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a ladle, and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or steamed dumplings
Troubleshooting advice:
- If the soup is too thick, add more chicken stock or water to thin it out.
- If the soup is too salty, add more water or sugar to balance the flavors.
- If the soup is too bland, add more soy sauce or oyster sauce to enhance the umami flavor.
Food safety advice:
- Make sure all ingredients are properly cleaned and soaked before cooking.
- Cook the soup to an internal temperature of 165°F to ensure all ingredients are fully cooked.
- Store any leftover soup 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. The soup is known for its rich and complex flavors, and is often served at banquets and special occasions.
Flavor profiles:
Savory, umami, sweet, earthy
Serving suggestions:
Serve the soup as a main course with steamed rice or noodles.
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Region: Chinese