Ingredients with Measurements:
- 1 lb shark's fin
- 1 lb sea cucumber
- 1 lb abalone
- 1 lb dried scallops
- 1 lb dried shrimp
- 1 lb pork belly
- 1 lb chicken breast
- 1 lb Chinese ham
- 1 lb shiitake mushrooms
- 1 lb bamboo shoots
- 1 lb taro root
- 1 lb lotus seeds
- 1 lb ginkgo nuts
- 1 lb wolfberries
- 1 lb red dates
- 1 lb ginger
- 1 lb garlic
- 1 lb scallions
- 1 bottle Shaoxing wine
- 1 bottle Chinese rice wine
- 1 bottle soy sauce
- 1 bottle oyster sauce
- 1 bottle sesame oil
- 1 bottle vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp five-spice powder
- Water, as needed
Special equipment needed:
- Large stockpot
- Steamer basket
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. Soak the shark's fin, sea cucumber, abalone, dried scallops, and dried shrimp in water overnight.
2. In a large stockpot, blanch the pork belly, chicken breast, and Chinese ham in boiling water for 5 minutes. Remove and set aside.
3. In the same stockpot, add the soaked shark's fin, sea cucumber, abalone, dried scallops, and dried shrimp. Add enough water to cover the ingredients and bring to a boil. Reduce heat and simmer for 2 hours.
4. Remove the seafood and set aside. Strain the broth through a cheesecloth-lined sieve and set aside.
5. In a separate pot, blanch the shiitake mushrooms, bamboo shoots, and taro root in boiling water for 5 minutes. Remove and set aside.
6. In the same pot, add the lotus seeds, ginkgo nuts, and wolfberries. Add enough water to cover the ingredients and bring to a boil. Reduce heat and simmer for 1 hour.
7. In a wok, heat vegetable oil and sauté ginger, garlic, and scallions until fragrant. Add the blanched pork belly, chicken breast, and Chinese ham. Stir-fry for 5 minutes.
8. Add the blanched seafood, shiitake mushrooms, bamboo shoots, and taro root to the wok. Stir-fry for another 5 minutes.
9. Pour in the strained broth, Shaoxing wine, Chinese rice wine, soy sauce, oyster sauce, sesame oil, salt, sugar, white pepper, and five-spice powder. Bring to a boil and reduce heat. Simmer for 1 hour.
10. Tie the cheesecloth into a bundle and add it to the pot. Cover and simmer for another 2 hours.
11. Remove the cheesecloth bundle and discard. Serve hot.
Time:
Preparation time: 24 hours
Cooking time: 6 hours
5. Temperature:
Simmer on low heat.
Serving size:
10-12 servings.
Nutritional information:
Calories: 500 per serving
Fat: 20g
Protein: 50g
Carbohydrates: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Shark's fin can be substituted with crab meat or lobster meat.
- Sea cucumber can be substituted with squid or octopus.
- Abalone can be substituted with clams or mussels.
- Dried scallops can be substituted with fresh scallops.
- Dried shrimp can be substituted with fresh shrimp.
- Chinese ham can be substituted with prosciutto or bacon.
- Taro root can be substituted with sweet potato or yam.
- Lotus seeds can be substituted with chestnuts or peanuts.
- Ginkgo nuts can be substituted with walnuts or almonds.
- Red dates can be substituted with raisins or prunes.
Variations:
- Vegetarian Buddha Jumps Over the Wall: omit the meat and seafood and use vegetable broth instead of chicken broth.
- 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, shrimp, and clams.
Tips and tricks:
- Soak the dried ingredients overnight to soften them and reduce cooking time.
- Blanch the meat and seafood before adding them to the pot to remove impurities and improve flavor.
- Tie the cheesecloth bundle tightly to prevent the ingredients from falling apart.
- Simmer the soup on low heat to allow the flavors to meld together.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat until heated through.
Presentation ideas:
Serve in individual bowls with a ladle. Garnish with scallions and cilantro.
Garnishes:
Scallions, cilantro, chili peppers, sesame seeds.
Pairings:
Steamed rice, Chinese tea.
Suggested side dishes:
Steamed vegetables, stir-fried noodles.
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too salty, add more water or broth and adjust seasoning.
Food safety advice:
- Soak the dried ingredients overnight to remove any dirt or debris.
- Blanch the meat and seafood to remove impurities and reduce the risk of foodborne illness.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Buddha Jumps Over the Wall is a traditional Chinese soup that originated in Fujian province. It is named after a legend in which the aroma of the soup was so enticing that a Buddhist monk jumped over a wall to taste it.
Flavor profiles:
Savory, umami, rich, complex.
Serving suggestions:
Serve as a special occasion dish for Chinese New Year or other celebrations.
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Region: Chinese