Ingredients with Measurements:
- 1 lb. chicken thighs, boneless and skinless
- 1 lb. pork belly, sliced
- 1 lb. shrimp, peeled and deveined
- 1 lb. scallops
- 1 lb. abalone
- 1 lb. sea cucumber
- 1 lb. fish maw
- 1 lb. shiitake mushrooms, sliced
- 1 lb. bamboo shoots, sliced
- 1 lb. Chinese cabbage, chopped
- 1 lb. bean sprouts
- 1 lb. dried oysters
- 1 lb. dried scallops
- 1 lb. dried shrimp
- 1 lb. chicken feet
- 1 lb. pork bones
- 1 lb. ginger, sliced
- 1 lb. garlic, minced
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup oyster sauce
- 1 cup vegetable oil
- 1 cup cornstarch
- 1 cup water
- Salt and pepper to taste
Special equipment needed:
- Large wok or deep frying pan
- Large pot for boiling water
- Strainer or colander
- Paper towels
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add chicken feet and pork bones and boil for 10 minutes. Drain and set aside.
2. In a large wok or deep frying pan, heat vegetable oil over medium-high heat.
3. Dredge chicken thighs, pork belly, shrimp, scallops, abalone, and sea cucumber in cornstarch and fry until golden brown. Remove from pan and set aside.
4. In the same pan, sauté ginger and garlic until fragrant. Add shiitake mushrooms, bamboo shoots, Chinese cabbage, and bean sprouts. Stir-fry for 5 minutes.
5. Add dried oysters, dried scallops, and dried shrimp. Stir-fry for another 5 minutes.
6. Add chicken feet, pork bones, and enough water to cover all ingredients. Bring to a boil and simmer for 30 minutes.
7. Add fried chicken thighs, pork belly, shrimp, scallops, abalone, and sea cucumber to the pot. Add Shaoxing wine, soy sauce, and oyster sauce. Simmer for another 30 minutes.
8. In a separate bowl, mix cornstarch and water to make a slurry. Add to the pot and stir until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve hot in individual bowls.
Time:
Preparation time: 1 hour
Cooking time: 1 hour and 30 minutes
Temperature:
Medium-high heat for frying
Simmering heat for cooking
Serving size:
10-12 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 30g
Protein per serving: 50g
Carbohydrates per serving: 30g
Sodium per serving: 2000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or duck meat.
- Pork belly can be substituted with pork shoulder or beef.
- Shrimp, scallops, abalone, and sea cucumber can be substituted with any seafood of your choice.
- Shiitake mushrooms can be substituted with any mushroom of your choice.
- Chinese cabbage can be substituted with bok choy or Napa cabbage.
- Bean sprouts can be substituted with any sprouts of your choice.
- Dried oysters, dried scallops, and dried shrimp can be substituted with any dried seafood of your choice.
- Chicken feet and pork bones can be substituted with any meat bones of your choice.
Variations:
- Add noodles or rice to make it a complete meal.
- Add more vegetables such as carrots, celery, or bell peppers.
- Use different sauces such as hoisin sauce or teriyaki sauce.
- Add spices such as star anise or cinnamon for a different flavor.
Tips and tricks:
- Use a large pot or wok to accommodate all the ingredients.
- Fry the seafood and meat separately to avoid overcrowding the pan.
- Use paper towels to absorb excess oil from the fried seafood and meat.
- Use a slotted spoon to remove the fried seafood and meat from the pan.
- Use a strainer or colander to drain the chicken feet and pork bones.
- Use a spoon to skim off any foam or impurities from the soup.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stove.
Reheating instructions:
- Reheat in the microwave or on the stove until hot.
Presentation ideas:
- Serve in individual bowls with a ladle.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Steamed rice
- Noodles
- Steamed vegetables
Suggested side dishes:
- Steamed buns
- Dumplings
- Spring rolls
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, add more cornstarch slurry.
- If the seafood or meat is not cooked through, simmer for a few more minutes.
Food safety advice:
- Wash all ingredients thoroughly before cooking.
- Cook all ingredients to their recommended internal temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Fried Buddha Jumps Over the Wall is a traditional Chinese dish that originated in Fujian province.
- It is named after a legend where the aroma of the dish was so enticing that a Buddhist monk jumped over the wall to taste it.
Flavor profiles:
- Savory
- Umami
- Salty
- Spicy
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese