An extravagant Fujian soup of shark fin, abalone, sea cucumber, dried scallops, and other luxury ingredients slow-simmered for hours in Shaoxing wine broth. The aroma is said to be so enticing even Buddha would leap over a wall for it.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ shellfish
⚠ fish
Equipment Needed
clay jar
steamer
Instructions
-
1
Prepare each ingredient separately: soak and reconstitute all dried seafood over two days.
-
2
Blanch chicken, ham, and mushrooms.
-
3
Layer all ingredients in a large clay jar with Shaoxing wine and stock.
-
4
Seal the jar tightly and simmer on very low heat for six to eight hours.
-
5
Serve directly from the jar at the table, ladling the rich broth over ingredients.
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Did You Know?
A jar of premium Buddha Jumps Over the Wall can cost thousands of dollars at high-end restaurants and takes three days to prepare.
Chef's Notes
Equipment Tips
- clay jar
- steamer
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