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.
Ingredients
Dried abalone
Sea cucumber reconstituted
Dried scallops
Fish maw
Chicken breast
Jinhua ham slices
Quail eggs
Shiitake mushrooms
Bamboo shoots
500ml Shaoxing wine
Chicken stock
Ginger and scallions
Instructions
1Prepare each ingredient separately: soak and reconstitute all dried seafood over two days.
2Blanch chicken, ham, and mushrooms.
3Layer all ingredients in a large clay jar with Shaoxing wine and stock.
4Seal the jar tightly and simmer on very low heat for six to eight hours.
5Serve directly from the jar at the table, ladling the rich broth over ingredients.
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.