Ingredients with Measurements:
- 1 lb. chicken breast, sliced
- 1 lb. shrimp, peeled and deveined
- 1 lb. scallops
- 1 lb. tofu, cubed
- 1 cup shiitake mushrooms, sliced
- 1 cup bamboo shoots, sliced
- 1 cup water chestnuts, sliced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced onions
- 1/2 cup chopped garlic
- 1/2 cup chopped ginger
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup chili garlic sauce
- 8 cups chicken broth
- 1/4 cup cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the chicken, shrimp, scallops, and tofu until browned. Remove from pot and set aside.
2. In the same pot, sauté the shiitake mushrooms, bamboo shoots, water chestnuts, carrots, celery, onions, garlic, and ginger until softened.
3. Add the soy sauce, oyster sauce, hoisin sauce, and chili garlic sauce to the pot and stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low and add the browned meat and tofu back to the pot.
6. In a mixing bowl, whisk together the cornstarch and water until smooth.
7. Slowly pour the cornstarch mixture into the pot, stirring constantly.
8. Simmer for 10-15 minutes until the soup has thickened.
9. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
8 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Shrimp and scallops can be substituted with other seafood such as crab or lobster.
- Tofu can be substituted with tempeh or seitan.
- Shiitake mushrooms can be substituted with other mushrooms such as button or portobello.
Variations:
- Add noodles or rice to make it a more filling meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add more or less chili garlic sauce to adjust the level of spiciness.
Tips and tricks:
- To save time, prep all ingredients before starting to cook.
- Use a slotted spoon to remove the meat and tofu from the pot to prevent overcooking.
- Adjust the thickness of the soup by adding more or less cornstarch mixture.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a garnish of sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or a drizzle of sesame oil.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, add more cornstarch mixture to thicken it.
Food safety advice:
- Make sure all ingredients are cooked to their proper temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Spicy Buddha Jumps Over the Wall is a traditional Chinese soup that originated in the Fujian province. It is named after a story of a monk who smelled the soup and jumped over the wall of a monastery to get a taste.
Flavor profiles:
This soup is savory and spicy with a mix of seafood, meat, and vegetables.
Serving suggestions:
Serve as a main course for a hearty meal.
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Region: Chinese