For our third Chinese New Year recipe, we are bringing out the most extravagant and luxurious Buddha Jump Over the Wall 佛跳墙 recipe! This dish is a highly regarded Chinese delicacy and is said to be able to entice strict vegetarian Buddhist monks to jump over their temple walls just for a bite, hence its name!
While a traditional Buddha Jump Over the Wall recipe takes over 3 days to prepare and cook, our recipe is perfected and simplified by veteran home cook Anne Leong into just 2 hours without compromising on the flavour. It is so easy we would even recommend this recipe for beginner home cooks!
With just a few tweaks of the ingredients, preparing this dish at home is cost-effective and you can customise some of the ingredients to suit the tastebud of your family. One such trick this recipe uses is to switch from premium ham (金华火腿) to bacon which is more affordable and easier to find in Singapore while having the same umami flavour.
One of our key ingredients in this recipe is FORTUNE Chile Abalone. We have picked this abalone for our dish because it is the full package of 色香味俱全. The abalone has a beautiful golden hue [色] that looks like gold ingots which elevates the presentation of the dish. Also, it has a tender chewy texture with a little sweet note [香味] that is just delightful with every bite! We dive a bit further into the origin of the abalone, and we learnt that the abalones were grown in a controlled environment within Southern Chile’s Patagonia Rain Forest with pristine waters containing the best seaweed meadows on which the abalones were fed on. *WOW* Each can of FORTUNE Chile Abalone contains 6 - 8 pieces (approximately 6cm in length each). Serve it as a whole or slice it up to "zhng" up your other CNY dishes, the use of abalone is limitless! Here’s the link to grab a can to make this recipe or gift it to your elders this CNY!
The approximate price of making our Buddha Jump Over the Wall recipe is around $166.50 as of December 2022. We are not including the market price comparison as prices and ingredients differ from the restaurant, frozen, and canned versions. However, you can be assured that home cooking means you are getting natural ingredients that are good for you and your whole family!
FORTUNE Chile Abalone | $32 |
Chicken bone | $5 |
Chicken Feet | $5 |
Pork Bone | $3 |
Lean Pork Meat | $4 |
Bacon | $2 |
Radish | $3 |
Carrot | $0.50 |
Fish Maw | $15 |
Shiitake mushrooms | $12 |
Sea cucumber | $45 |
Dried Scallop | $10 |
Steamed White Chicken (from chicken rice stall) | $30 |
Packed full of delicious and luxurious ingredients, the Buddha Jumps Over the Wall has something for everyone! Serve it in a large claypot with a portable stove to keep the soup hot and bubbly throughout the dinner. This will probably be the most impressive centrepiece on your reunion dinner table this CNY. Try this recipe and let us know if you love it as much as we do!
- 1 can FORTUNE Chile Abalone brine
- 200 g chicken bone washed
- 12 chicken feet washed
- 200 g pork bones washed
- 200 g lean pork meat washed
- 100 g bacon
- 8 pcs dried longan
- 8 slices ginger
- 5 red dates seed removed
- 1 radish peeled and cut into large pieces
- 2 carrots peeled and cut into large pieces
- 150 g fish maws soaked in water for 30 minutes, cut into 5cm per piece
- 1.8 litre boiling water
- 6-8 pieces FORTUNE Chile Fortune Abalone
- 8 large dried Shiitake mushrooms soaked in water overnight, removed stem, squeeze out the water.
- 80 g Dried scallops soak in water overnight
- 1 large frozen sea cucumber thawed and washed to get rid of any innards
- 3 red dates steam and used as garnish
- 1 whole steamed chicken ready to eat
- 3 red dates
- coriander
- goji berries
- Boil 2L water in a pot. Blanch the chicken bones, chicken feet, pork bone and lean pork over medium heat for 7 minutes to remove the impurities. Rinse the meat and bones with clean water.
- Heat up a large pot with 1 tbsp oil, and add the bacon. Cook till the fragrance releases and it turns slightly brown.
- Add in blanched ingredients and the remaining ingredients in [A]. Bring the soup to a boil, and turn to medium heat to simmer the soup for 30 mins.
- Add in fish maw and simmer for another 1 hour. Check the soup every 30 mins to ensure that the fish maw is not too soft and the ingredients are still submerged in the soup. If the water level is to low, add in some hot water.
- Check on the soup an hour later and taste to adjust the soup with salt if desired.
- On a plate, arrange sea cucumber, scallops, mushrooms and red dates on it. Pour 1 ladle of soup onto the plate.
- Place the plate in a steamer and steam the ingredients for 10 mins.
- In a claypot, lay the ingredients in the following sequence nicely: -Whole chicken -Turnips -Carrots -Mushroom -Sea cucumber -Fish maws -Large scallop -Abalone – 8 pieces
- Pour the filtered soup over the ingredients and garnish with the steamed red dates, goji berries, and coriander.
- Bring the soup to a boil for 10 mins and serve.
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