Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 1 lb pork belly, sliced
- 1 lb fish maw, soaked and sliced
- 1 lb sea cucumber, soaked and sliced
- 1 lb abalone, sliced
- 1 lb shiitake mushrooms, sliced
- 1 lb bamboo shoots, sliced
- 1 lb Chinese cabbage, chopped
- 1 lb bean curd sticks, soaked and sliced
- 1 lb dried scallops, soaked
- 1 lb dried shrimp, soaked
- 1 lb ginger, sliced
- 1 lb garlic, minced
- 1 lb scallions, chopped
- 1 lb red chili peppers, chopped
- 1 lb Sichuan peppercorns
- 1 lb Shaoxing wine
- 1 lb chicken stock
- 1 lb water
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Strainer
- Ladle
Step-by-step instructions:
1. In a large soup pot, add chicken thighs, pork belly, fish maw, sea cucumber, abalone, shiitake mushrooms, bamboo shoots, Chinese cabbage, bean curd sticks, dried scallops, dried shrimp, ginger, garlic, scallions, and red chili peppers.
2. Pour in Shaoxing wine, chicken stock, and water.
3. Add Sichuan peppercorns and season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce heat and simmer for 2-3 hours, or until all ingredients are tender.
5. Remove the soup from heat and strain it through a strainer.
6. Serve hot in bowls.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 20g
Protein: 45g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or duck meat.
- Pork belly can be substituted with pork loin or beef.
- Fish maw can be substituted with fish fillet or shrimp.
- Sea cucumber can be substituted with squid or octopus.
- Abalone can be substituted with oysters or clams.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Chinese cabbage can be substituted with bok choy or spinach.
- Bean curd sticks can be substituted with tofu or vermicelli.
- Dried scallops can be substituted with dried oysters or dried shiitake mushrooms.
- Dried shrimp can be substituted with fresh shrimp or prawns.
- Red chili peppers can be substituted with chili flakes or hot sauce.
Variations:
- Add noodles or rice to make it a more filling meal.
- Use different types of meat or seafood to suit your taste.
- Adjust the spiciness level by adding more or less chili peppers.
- Add other vegetables like carrots, celery, or bell peppers.
Tips and tricks:
- Soak the dried ingredients in water for at least 30 minutes before cooking.
- Use a large soup pot to accommodate all the ingredients.
- Skim off any impurities that rise to the surface while cooking.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too thick, add more water or chicken stock.
- If the soup is too salty, add more water or unsalted chicken stock.
Food safety advice:
- Make sure all ingredients are properly cleaned and prepared before cooking.
- Cook the soup to an internal temperature of 165°F to ensure all ingredients are cooked through.
Food history:
Buddha Jumps Over the Wall Soup is a traditional Chinese soup that originated in Fujian province. It is named after a story of a Buddhist monk who was so tempted by the aroma of the soup that he jumped over a wall to taste it.
Flavor profiles:
This soup is spicy, savory, and umami-rich.
Serving suggestions:
Serve hot as a main course or as a starter for a Chinese feast.
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Region: Chinese