Buddha Jumps Over The Wall

Preparation time

30 Minutes

Cooking time

30 Minutes

Serves

5

Treat your family to the best Buddha Jumps Over The Wall this Chinese New Year with our secret recipe. Comprising almost all the Chinese delicacies such as abalone and sea cucumber, this dish will ensure your year starts on an auspicious note.

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Kick start the Lunar New Year with this classic Chinese dish to whet your family and guests’ appetite. Follow our easy recipe to prepare a decadent home-cooked feast for your family and friends.

 

Ingredients

Swanson chicken stock
2 bottles
Brands Essence Chicken
200g
Sea cucumber (Blanched)
5
Baby Abalone
85g
Dried scallop
, soaked
5
Japanese flower mushrooms
, soaked
400g
Chicken Leg
, cut into small parts and blanched
3g
Wolfberries
10g
Coriander
200
mililitres
Water
35
mililitres
Chinese Wine
400g
Long Cabbage
, blanched

Directions

Soak dried scallop in a bowl with water for 1 hr. Set aside for later used. (overnight)
Soak Japanese flower mushroom in hot water overnight and retained its liquid. (cut stem off)
Place blanched long cabbage into a soup bowl to form a base
Add blanched mushrooms, sea cucumber, baby abalone, dried scallops and chicken.
In a smaller pot, prepare the broth by adding chicken essence, water and chicken stock. Bring it to a boil.
Place bowl into steamer, and pour the broth over.
Sprinkle with wolfberries, then Chinese wine.
Double boil for 45 mins.

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