Ingredients with Measurements:
- 1 pound shrimp, peeled and deveined
- 1/2 cup dried shiitake mushrooms, soaked in hot water for 30 minutes and sliced
- 1/2 cup dried goji berries
- 1/2 cup dried lotus seeds, soaked in hot water for 30 minutes
- 1/2 cup dried lily bulbs, soaked in hot water for 30 minutes
- 1/2 cup dried black fungus, soaked in hot water for 30 minutes and sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup dried scallops, soaked in hot water for 30 minutes
- 1/2 cup dried abalone, soaked in hot water for 30 minutes
- 1/2 cup dried sea cucumber, soaked in hot water for 30 minutes
- 1/2 cup Chinese ham, diced
- 1/2 cup chicken breast, diced
- 1/2 cup Chinese rice 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 vegetable oil
- 8 cups chicken stock
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium-high heat.
2. Add the ginger, garlic, and scallions and stir-fry for 1 minute.
3. Add the chicken breast and Chinese ham and stir-fry for 2 minutes.
4. Add the shrimp, dried scallops, dried abalone, and dried sea cucumber and stir-fry for 2 minutes.
5. Add the Chinese rice wine, soy sauce, oyster sauce, and rock sugar and stir-fry for 2 minutes.
6. Add the chicken stock and bring to a boil.
7. Reduce the heat to low and simmer for 30 minutes.
8. Add the dried shiitake mushrooms, dried goji berries, dried lotus seeds, dried lily bulbs, dried black fungus, and bamboo shoots and simmer for another 30 minutes.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 1 hour
Cooking time: 1 hour
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 30g
Carbohydrates: 35g
Fiber: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms.
- Dried goji berries can be substituted with dried cranberries or raisins.
- Dried lotus seeds can be substituted with canned lotus seeds.
- Dried lily bulbs can be substituted with fresh lily bulbs.
- Dried black fungus can be substituted with fresh black fungus or shiitake mushrooms.
- Bamboo shoots can be substituted with canned bamboo shoots.
- Dried scallops can be substituted with fresh scallops.
- Dried abalone can be substituted with fresh abalone or canned abalone.
- Dried sea cucumber can be substituted with fresh sea cucumber or canned sea cucumber.
- Chinese ham can be substituted with prosciutto or bacon.
- Chicken breast can be substituted with chicken thighs or pork.
Variations:
- Vegetarian Buddha Jumps Over the Wall: omit the shrimp, chicken breast, and Chinese ham and use vegetable stock instead of chicken stock.
- Spicy Buddha Jumps Over the Wall: add 1 tablespoon of chili paste or chili oil to the stir-fry.
- Seafood Buddha Jumps Over the Wall: use a variety of seafood such as crab, lobster, and fish instead of chicken breast and Chinese ham.
Tips and tricks:
- Soak the dried ingredients in hot water for at least 30 minutes before using to rehydrate them.
- Use a strainer to remove any impurities or foam that may rise to the surface while simmering.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced scallions.
Garnishes:
Sliced scallions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or steamed bok choy
Troubleshooting advice:
- If the soup is too salty, dilute it with more chicken stock or water.
- If the soup is too bland, add more salt and pepper to taste.
Food safety advice:
- Make sure to soak the dried ingredients in hot water for at least 30 minutes to rehydrate them and remove any impurities.
- Make sure to cook the soup until the chicken and seafood are fully cooked.
Food history:
Buddha Jumps Over the Wall is a famous Chinese soup that originated in Fujian province. It is traditionally made with a variety of expensive ingredients such as abalone, sea cucumber, and shark fin.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve as a main course for a special occasion or family gathering.
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Region: Chinese