Buddha Jumps Over The Wall Soup (佛跳墙)
Buddha Jumps Over The Wall Soup is a pot of nutritious delicacies simmered long and slow. It's the most nourishing soup you'll ever have!
- Prep time
- 30 min
- Cook time
- 6 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 US cup chicken stock
- 300 g / 0.66 lb lean pork
- 1 silkie chicken ((we get it from the Chinese butcher))
- 10 fresh abalone
- 500 g / 1.1 lb chicken feet
- 50 g / 0.1 lb dried scallops
- 10 g / 2 slices ginger
- 170 g / 0.4 lb Chinese herbs ((we ask our Chinese herbalist to pack a packet))
- 1 tsp Shaoxing rice wine
- 1 tsp salt ((or to taste))
- 1 1/2 tbsp chicken bouillon powder
- 2 dried deer sinew ((optional))
Instructions
- 1
Rinse and soak the dried scallops in hot water for 20 minutes, then drain and set aside.
- 2
Clean the abalone by using a new toothbrush to brush away the brown layer on its body.
- 3
Turn the abalone to its side and brush at the black parks until clean, then place in a colander to drip dry. Repeat this with the rest of the abalones.
- 4
Use scissors to cut the tips off the chicken feet.
- 5
Cube the pork meat roughly into 1cm (0.4") chunks.
- 6
Pour the chicken stock into the slow cooker and turn it up to high. Add all the ingredients and seasoning in, put the lid on and let it come to a boil.
- 7
As soon as it starts boiling, set the heat to low and let it slow cook for 5-6 hours.
- 8
Serve immediately as is!