Chinese
Chinese - Fujian Min Cuisine
Buddha Jumps Over The Wall
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 150g dried sea cucumber, soaked and cleaned
- • 4 small abalones, cleaned
- • 50g dried scallops
- • 8 dried shiitake mushrooms, soaked
- • 8 quail eggs, boiled and peeled
- • 100g Jinhua ham, sliced
- • 1 chicken, cut into pieces
- • 150ml red rice wine (hongzao jiu)
- • 2 litres chicken stock
Preparation Steps
1
Phase 1
Soak the sea cucumber, scallops, and mushrooms separately until rehydrated.
2
Phase 2
Poach the chicken and ham in the chicken stock over low heat for 2 hours to make a rich base.
3
Phase 3
Arrange sea cucumber, abalone, scallops, mushrooms, and quail eggs in a deep clay pot.
4
Phase 4
Strain the chicken stock over the ingredients and add the red rice wine.
5
Phase 5
Seal the pot tightly with cling film or a lid and steam over low heat for 3 hours.
6
Phase 6
Allow the pot to rest 15 minutes before opening so the aromas settle.
7
Phase 7
Ladle the soup and treasures into small bowls and serve very hot.