- 170g sliced bamboo shoots
- 1/2 cabbage
- 400g chicken (cut into pieces)
- 4 chicken gizzards
- 150g pork ribs
- 80g pork tendons
- 60g ham (金华火腿) (cut into pieces)
- 4 Chinese mushrooms (soaked in warm water then squeeze out excess water)
- 80g dried fish maws (soaked in warm water then cut into pieces)
- 4 abalones (canned)
- 4 dried scallops (soaked in warm water)
- 2 – 3 small sea cucumber (soaked in warm water overnight)
- 4 quail eggs (boiled)
- 2 1/2 cups unsalted chicken stock
- 6 ginger slices
- 2 stalks green onion (sliced)
- 4 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 2 tbsp abalone sauce
- 5g rock sugar
- sea salt (to taste, optional)
Buddha Jumps Over The Wall 佛跳墙
Recipes Details
Preparation Time:
-
Cooking Time:
2 hours
Servings:
4
Ingredients
Kitchen Appliances:
- Rinnai RB-92G Hyper Burner Built-in Gas Hob
Method
- Blanch bamboo shoots (20 seconds) and cabbage (90 seconds).
- Blanch chicken pieces, gizzards, pork ribs and pork tendons with 2 slices of ginger for about 10 seconds.
- In a deep pan, heat up some oil and saute ginger slices and green onions until fragrant.
- Add in the blanched chicken pieces, gizzards, pork ribs, pork tendons and saute until golden brown.
- Then add in 2 tbsp Shaoxing wine, oyster sauce, abalone sauce, chicken stock, 20g ham and rock sugar.
- Combine well and bring to a boil. Once boiled, remove the ginger slices and green onions and set the mixture aside (separating the meat and the broth).
- Arrange the ingredients in a pot: Cabbages, pork tendons, chicken pieces, pork ribs, gizzard, sliced bamboo shoots, mushrooms, 40g ham, fish maws, abalones, scallops.
- Pour in the broth from earlier (if it doesn’t reach the inner rim of the pot, you may add in some water) and add in 2 tbsp Shaoxing wine.
- Cover the pot and wrap with plastic wrap to prevent the broth from evaporating. Steam for 1 and a half hours.
- Remove the plastic wrap. Add in the sea cucumbers, cover and steam for another 30 minutes.
- Before serving, place in the quail eggs.
- Enjoy!