Ingredients with Measurements:
- 1 lb. sea cucumber, soaked overnight
- 1 lb. abalone, soaked overnight
- 1 lb. fish maw, soaked overnight
- 1 lb. scallops
- 1 lb. shrimp, peeled and deveined
- 1 lb. chicken, cut into small pieces
- 1 lb. pork ribs
- 1 lb. Chinese ham, soaked overnight
- 10 dried shiitake mushrooms, soaked overnight
- 1 cup dried goji berries
- 1 cup dried longan
- 1 cup dried lotus seeds
- 1 cup dried red dates
- 1 cup bamboo shoots, sliced
- 1 cup carrots, sliced
- 1 cup snow peas
- 1 cup bok choy
- 1 cup chicken broth
- 1 cup Shaoxing wine
- 1 cup oyster sauce
- 1 cup soy sauce
- 1 cup rock sugar
- 1 cup ginger, sliced
- 1 cup scallions, sliced
- 1 cup cilantro, chopped
- 1 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large clay pot or Dutch oven
- Steamer basket
Step-by-step instructions:
1. In a large pot, bring water to a boil and blanch the sea cucumber, abalone, fish maw, scallops, and shrimp for 2-3 minutes. Drain and set aside.
2. In the same pot, blanch the chicken and pork ribs for 2-3 minutes. Drain and set aside.
3. In a steamer basket, steam the Chinese ham and shiitake mushrooms for 20 minutes. Remove from heat and set aside.
4. In the clay pot or Dutch oven, heat the vegetable oil over medium heat. Add the ginger and scallions and stir-fry for 1-2 minutes.
5. Add the blanched sea cucumber, abalone, fish maw, scallops, shrimp, chicken, pork ribs, Chinese ham, and shiitake mushrooms to the pot. Stir-fry for 2-3 minutes.
6. Add the bamboo shoots, carrots, snow peas, and bok choy to the pot. Stir-fry for another 2-3 minutes.
7. Add the chicken broth, Shaoxing wine, oyster sauce, soy sauce, rock sugar, dried goji berries, dried longan, dried lotus seeds, and dried red dates to the pot. Stir well.
8. Bring the mixture to a boil and reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
9. Season with salt and pepper to taste.
10. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 24 hours (soaking time for some ingredients)
Cooking time: 3 hours
Temperature:
Medium heat for stir-frying and low heat for simmering
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Protein per serving: 50g
Carbohydrates per serving: 30g
Fiber per serving: 5g
Sugar per serving: 10g
Sodium per serving: 1500mg
Substitutions for ingredients:
- Sea cucumber can be substituted with squid or octopus
- Abalone can be substituted with clams or mussels
- Fish maw can be substituted with fish fillet or fish balls
- Chinese ham can be substituted with smoked ham or bacon
- Dried goji berries can be substituted with raisins or cranberries
- Dried longan can be substituted with dried apricots or prunes
- Dried lotus seeds can be substituted with chestnuts or peanuts
- Dried red dates can be substituted with dried figs or dates
Variations:
- Add other seafood such as lobster or crab
- Add other vegetables such as mushrooms or water chestnuts
- Use beef or lamb instead of chicken and pork ribs
- Add spices such as star anise or cinnamon for a more aromatic flavor
Tips and tricks:
- Soak the dried ingredients overnight to ensure they are fully rehydrated before cooking
- Use a clay pot or Dutch oven for a more traditional flavor
- Adjust the seasoning to your taste by adding more or less salt and sugar
- Serve with steamed rice or noodles for a complete meal
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a garnish of chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water
- If the soup is too thin, simmer for a longer time to reduce the liquid
- If the meat is tough, simmer for a longer time until tender
Food safety advice:
- Make sure all seafood is fully cooked before serving
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F (74°C)
Food history:
Seafood Buddha Jumps Over the Wall is a traditional Chinese dish that originated in Fujian province. It is said to have been named after a monk who was so tempted by the aroma of the dish that he jumped over a wall to taste it.
Flavor profiles:
Savory, umami, sweet, and aromatic
Serving suggestions:
Serve hot as a main course for a special occasion or family gathering.
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Region: Chinese