Chinese
Buddha Jumps Over the Wall
A Fujian banquet soup of layered seafood, poultry, mushrooms, and ham in a clear, deeply savory broth.
8 servings · 120 minutes prep · 360 minutes cook
Ingredients
Main
- 8 whole shiitake mushrooms, dried
- 1 oz dried scallops
- 2 oz fish maw, dried
- 8 whole sea cucumbers, dried
- 8 whole abalone, drained, sliced if large
- 1 lb chicken, cut into large pieces
- 1 lb pork ribs, cut into 2-inch pieces
- 4 oz jinhua ham, thinly sliced
- 8 whole quail eggs, boiled and peeled
- 8 oz bamboo shoots, sliced
- 1/2 cup shaoxing wine
- 8 cups superior chicken stock
- 1 tbsp light soy sauce
- 1 tsp rock sugar
- 1 tsp kosher salt
Directions
Method
- Soak dried shiitake mushrooms, dried scallops, fish maw, and dried sea cucumber separately overnight as needed, then drain.
- Blanch chicken and pork ribs in boiling water for 5 minutes, then rinse clean. Stop when surface impurities have risen and the exterior has lost its raw color, then rinse promptly.
- Layer Jinhua ham, chicken, pork ribs, shiitake mushrooms, scallops, fish maw, sea cucumber, abalone, quail eggs, and bamboo shoots in a clay pot or Dutch oven.
- Add Shaoxing wine, superior chicken stock, light soy sauce, rock sugar, and salt.
- Seal the pot tightly with foil and a lid. Steam or braise gently until the broth stays clear, the chicken reaches at least {{temperature:165°F}}, and the pork is tender, 5-6 hours.
- Serve in small portions with clear, rich broth and tender seafood, poultry, ham, mushrooms, and bamboo shoots.
