Fujian-style Buddha Jumps Over the Wall
Fujian-style Buddha Jumps Over the Wall is a rich and flavorful soup made of ingredients like mushrooms, bamboo shoots, bean curd, chicken, pork, and seafood like scallops, abalone, and sea cucumber. The soup is slow-cooked for several hours and served with a crispy slice of fried bread. The dish is believed to have originated from Fujian province in China and is named after a legend in which the aroma of the soup is so enticing that even the Buddha himself would jump over a wall to taste it. It is considered a high-end dish in Chinese cuisine and is often served at banquets and special occasions.
Ingredients
- 1 pound dried scallops
- 8 dried shiitake mushrooms
- 10 cups water
- 1/4 cup vegetable oil
- 1/4 cup diced ginger
- 1/4 cup diced garlic
- 2 cups Shaoxing wine
- 2 cups chicken stock
- 1/2 cup oyster sauce
- 1/4 cup soy sauce
- 1 tbsp sugar
- 1 tsp black pepper
- 1/4 cup cornstarch
- 1/4 cup cold water
- 2 pounds sea cucumber
- 2 pounds shark fin
- 2 pounds abalone
- 2 pounds fish maw
- 2 pounds pork trotters
- 1 pound chicken feet
- 1/2 pound Jinhua ham
- 1/2 pound pork belly
- 2 cans bamboo shoots
- 2 cans taro
- 1 can ginkgo nuts
- 1 can lotus seeds
- 1 can black mushrooms
- 1 can white mushrooms
- 1 can dried bean curd skin
- 1 can quail eggs
- 1 can crab meat
- 1 can sea snails
- 1 can sea cucumber innards
- 1 can shark fin cartilage
About the recipe
Cook Time: 170 minutes
Portions: 8 servings
Difficulty: Hard