Ingredients with Measurements:
- 2 lbs chicken feet
- 2 lbs pork trotters
- 1 lb shark fin
- 1 lb sea cucumber
- 1 lb abalone
- 1 lb dried scallops
- 1 lb dried shrimp
- 1 lb pork belly
- 1 lb chicken breast
- 1 lb beef shank
- 1 lb Chinese ham
- 1 lb shiitake mushrooms
- 1 lb bamboo shoots
- 1 lb black fungus
- 1 lb tofu skin
- 1 lb bean sprouts
- 1 lb Chinese cabbage
- 1 lb carrots
- 1 lb ginger
- 1 lb garlic
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup oyster sauce
- 1 cup rock sugar
- 1 cup Szechuan peppercorns
- 1 cup dried chili peppers
- 1 cup scallions
- 1 cup cilantro
- 1 cup vegetable oil
- 10 cups chicken stock
- Salt to taste
Special Equipment Needed:
- Large stockpot
- Strainer
- Cheesecloth
- Kitchen twine
- Ladle
- Serving bowls
Step-by-Step Instructions:
1. Soak the chicken feet, pork trotters, shark fin, sea cucumber, and abalone in water overnight.
2. In a large stockpot, bring the chicken stock to a boil. Add the soaked chicken feet and pork trotters and simmer for 2 hours.
3. Remove the chicken feet and pork trotters from the stockpot and set aside. Strain the stock through a cheesecloth and set aside.
4. In a separate pot, blanch the shark fin, sea cucumber, and abalone for 5 minutes. Remove from the pot and set aside.
5. In the same pot, blanch the dried scallops and dried shrimp for 5 minutes. Remove from the pot and set aside.
6. In a large wok, heat the vegetable oil over medium-high heat. Add the ginger and garlic and stir-fry for 1 minute.
7. Add the pork belly, chicken breast, beef shank, and Chinese ham to the wok and stir-fry for 5 minutes.
8. Add the shiitake mushrooms, bamboo shoots, black fungus, and tofu skin to the wok and stir-fry for 5 minutes.
9. Add the blanched shark fin, sea cucumber, abalone, dried scallops, and dried shrimp to the wok and stir-fry for 5 minutes.
10. Add the Shaoxing wine, soy sauce, oyster sauce, rock sugar, Szechuan peppercorns, and dried chili peppers to the wok and stir-fry for 5 minutes.
11. Add the chicken stock to the wok and bring to a boil. Reduce the heat and simmer for 2 hours.
12. Add the chicken feet, pork trotters, bean sprouts, Chinese cabbage, and carrots to the wok and simmer for an additional 30 minutes.
13. Season with salt to taste.
14. Serve in individual bowls and garnish with scallions and cilantro.
- Time:
Preparation time: 24 hours (including soaking time)
- Cooking time: 4 hours
Temperature:
- Medium-high heat for stir-frying
- Boiling for simmering
Serving size:
- 10-12 servings
Nutritional information:
- Calories: 700 per serving
- Fat: 40g
- Carbohydrates: 35g
- Protein: 50g
Substitutions for ingredients:
- Chicken feet and pork trotters can be substituted with chicken wings and pork ribs.
- Shark fin can be substituted with crab meat or lobster meat.
- Sea cucumber can be substituted with squid or octopus.
- Abalone can be substituted with clams or mussels.
- Dried scallops and dried shrimp can be substituted with fresh scallops and fresh shrimp.
- Chinese ham can be substituted with prosciutto or bacon.
Variations:
- Add more or less dried chili peppers to adjust the spiciness level.
- Use different types of mushrooms, such as enoki or shimeji.
- Add other vegetables, such as bok choy or snow peas.
- Use different types of meat, such as duck or lamb.
Tips and Tricks:
- Soak the dried ingredients overnight to ensure they are fully rehydrated.
- Blanching the seafood and dried ingredients before adding them to the wok helps remove any impurities and improves the flavor.
- Use a ladle to skim off any impurities that rise to the surface while simmering.
- Adjust the seasoning with salt to taste.
Storage Instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a ladle.
- Garnish with scallions and cilantro.
Garnishes:
- Scallions
- Cilantro
Pairings:
- Steamed rice
- Chinese tea
Suggested Side Dishes:
- Steamed dumplings
- Stir-fried vegetables
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too spicy, add more chicken stock to balance the heat.
Food Safety Advice:
- Make sure all ingredients are fully cooked before serving.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food History:
- Szechuan Buddha Jumps Over the Wall is a traditional Chinese soup that originated in the Fujian province.
- The soup is named after a Buddhist monk who was so tempted by the aroma of the soup that he jumped over the wall of the monastery to taste it.
Flavor Profiles:
- Spicy
- Savory
- Umami
Serving Suggestions:
- Serve the soup as a main course for a special occasion or holiday feast.
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Region: Chinese