Buddha Jumps Over the Wall

🛒 Ingredients

• Dried Abalone 30 g · 30 kcal
• Dried Sea Cucumber 50 g · 10 kcal
• Dried Scallops 20 g · 40 kcal
• Fish Maw 30 g · 50 kcal
• Boneless Chicken Thigh 100 g · 180 kcal
• Boneless Duck Meat 80 g · 200 kcal
• Lean Pork Ribs 80 g · 150 kcal
• Jinhua Ham 20 g · 50 kcal
• Dried Shiitake Mushrooms 20 g · 10 kcal
• Quail Eggs 30 g · 45 kcal
• Taro 50 g · 75 kcal
• Bamboo Shoots 30 g · 10 kcal
• Superior Chicken Broth 300 g · 90 kcal
• Shaoxing Wine 20 g · 20 kcal
• Light Soy Sauce 10 g · 7 kcal
• Ginger Slices 10 g · 5 kcal
• Rock Sugar 5 g · 20 kcal

👨‍🍳 Instructions

1. Rehydrate dried abalone, sea cucumber, scallops, fish maw, and shiitake mushrooms over several days following traditional methods; each requires distinct soaking and blanching processes.
2. Blanch chicken, duck, pork ribs, and Jinhua ham in boiling water for a few minutes to remove impurities, then rinse and pat dry.
3. Pan-fry the blanched chicken, duck, and pork ribs until lightly golden to enhance flavor and texture.
4. Arrange all rehydrated seafood, blanched meats, shiitake mushrooms, taro, bamboo shoots, and quail eggs in layers within a large ceramic stewing pot.
5. Add Shaoxing wine, light soy sauce, ginger slices, rock sugar, and superior chicken broth to the pot, ensuring all ingredients are mostly submerged.
6. Cover the pot tightly and steam or simmer over low heat for 4-6 hours until all ingredients are incredibly tender and the broth is rich and fragrant.