Buddha Jumps Over the Wall Recipe

Shark fin: A prized ingredient in Chinese cuisine, known for its unique texture and ability to absorb flavors from the broth.

Sea cucumber: A marine delicacy valued for its gelatinous texture and health benefits.

Abalone: A type of mollusk with a rich, buttery flavor and firm texture, often considered a luxury ingredient.

Fish maw: The dried swim bladder of a fish, used for its collagen content and ability to thicken soups.

Chicken breast: Provides a lean protein component to the dish, balancing the richness of other ingredients.

Pork belly: Adds a layer of richness and depth of flavor with its fatty and tender meat.

Mushrooms: Contribute an earthy flavor and umami to the dish, enhancing its complexity.

Scallops: Sweet and tender, they add a delicate seafood flavor to the soup.

Jinhua ham: A type of dry-cured ham from China, known for its intense flavor and aroma.

Chicken stock: Forms the base of the soup, providing a rich and savory foundation.

Shaoxing wine: A traditional Chinese rice wine that adds depth and complexity to the broth.

When preparing shark fin, sea cucumber, abalone, and fish maw, ensure they are soaked in water overnight to rehydrate and soften them. This step is crucial for achieving the desired texture and flavor in the final dish. Additionally, when blanching the chicken breast, pork belly, and jinhua ham, make sure to do so in boiling water for exactly 5 minutes to remove impurities and excess fat, which will result in a cleaner and more refined broth.

• shark fin - Substitute with agar agar: Agar agar provides a similar gelatinous texture without the ethical concerns associated with shark fin.

• sea cucumber - Substitute with shiitake mushrooms: Shiitake mushrooms offer a similar chewy texture and umami flavor.

• abalone - Substitute with oyster mushrooms: Oyster mushrooms mimic the tender texture and subtle flavor of abalone.

• fish maw - Substitute with tofu skin: Tofu skin has a similar spongy texture and absorbs flavors well.

• chicken breast - Substitute with turkey breast: Turkey breast is a lean protein that can be used similarly to chicken breast.

• pork belly - Substitute with duck breast: Duck breast provides a rich, fatty flavor similar to pork belly.

• mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and deep flavor.

• scallops - Substitute with king oyster mushrooms: King oyster mushrooms have a similar texture and can be sliced to resemble scallops.

• jinhua ham - Substitute with prosciutto: Prosciutto offers a similar salty, cured flavor.

• chicken stock - Substitute with vegetable stock: Vegetable stock provides a similar base flavor for the soup.

• shaoxing wine - Substitute with dry sherry: Dry sherry has a comparable flavor profile and can be used in the same quantity.

• Allow the Buddha Jumps Over the Wall to cool completely before storing. This helps maintain the integrity of the ingredients and prevents condensation from making the dish soggy.

• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing to prevent freezer burn.

• Label each container with the date and contents. This ensures you can keep track of how long the soup has been stored and helps you identify it easily.

• Store the containers in the refrigerator if you plan to consume the Buddha Jumps Over the Wall within 3-4 days. The flavors often meld together even more beautifully after a day or two.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the soup in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the quality of the ingredients.

• Reheat the Buddha Jumps Over the Wall gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the soup from sticking to the bottom of the pot.

• If the soup appears too thick after reheating, add a splash of chicken stock or water to reach the desired consistency. Adjust the seasoning if necessary.

• Serve the reheated Buddha Jumps Over the Wall hot, garnished with fresh herbs or a drizzle of shaoxing wine to enhance the flavors.

• Gently reheat the Buddha Jumps Over the Wall in a saucepan over low heat. Stir occasionally to ensure even heating and prevent sticking. This method preserves the delicate flavors and textures of the shark fin, sea cucumber, abalone, and fish maw.

• Use a steamer to reheat the dish. Place the leftovers in a heatproof dish, cover with foil, and steam for about 15-20 minutes. This gentle method helps maintain the moisture and tenderness of the chicken breast, pork belly, and jinhua ham.

• For a quick option, use a microwave. Place the Buddha Jumps Over the Wall in a microwave-safe container, cover with a microwave-safe lid or plastic wrap with a few holes for ventilation. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated. Be cautious not to overheat, as this can toughen the scallops and mushrooms.

• If you have a slow cooker, transfer the leftovers to the cooker and set it on low for about 1-2 hours. This method ensures a slow and even reheating process, preserving the integrity of the ingredients.

• For an oven method, preheat your oven to 300°F (150°C). Place the Buddha Jumps Over the Wall in an oven-safe dish, cover with foil, and heat for about 20-30 minutes. This method is ideal for reheating larger portions while keeping the dish moist and flavorful.

• Large pot: A large pot is essential for simmering the ingredients together and allowing the flavors to meld over the 3-hour cooking period.

• Blanching pot: A blanching pot is used to quickly cook the chicken breast, pork belly, and jinhua ham in boiling water for 5 minutes.

• Strainer: A strainer is necessary to drain the blanched meats and remove any impurities.

• Knife: A knife is needed to cut the chicken breast, pork belly, and jinhua ham into appropriate sizes before blanching.

• Cutting board: A cutting board provides a stable surface for cutting the meats and other ingredients.

• Measuring cup: A measuring cup is used to measure the chicken stock and shaoxing wine accurately.

• Mixing bowl: A mixing bowl is useful for soaking the shark fin, sea cucumber, abalone, and fish maw overnight.

• Tongs: Tongs are handy for handling the blanched meats and transferring them to the pot.

• Ladle: A ladle is used for serving the hot soup once it is ready.

• Stove: A stove is necessary to bring the chicken stock to a boil and to simmer the soup for the required time.

Soak ingredients ahead: Soak the shark fin, sea cucumber, abalone, and fish maw overnight to save time on the day of cooking.

Use pre-cooked meats: Opt for pre-cooked chicken breast, pork belly, and jinhua ham to cut down on preparation time.

Pre-make chicken stock: Prepare and store chicken stock in advance, so it's ready to use when needed.

Simmer in a slow cooker: Use a slow cooker to simmer the dish, freeing up your time for other tasks.

Batch cook: Make a larger batch and freeze portions for future meals.