Buddha Jumps Over The Wall

Buddha Jumps Over The Wall

By Elizabeth Liew  , , ,

January 31, 2019

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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.


Watch the video guide below:

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: Serves 5


1 L chicken stock

136 ml chicken essence

200 g sea cucumber, blanched

5 baby abalone

85 g dried scallops, soaked

5 Japanese flower mushrooms, soaked

400 g chicken leg, cut into small parts and blanched

3 g wolfberries

10 g coriander

200 ml water

35 ml Chinese wine

400 g long cabbage, blanched


1Soak dried scallop in a bowl with water for 1 hr. Set aside for later use. (overnight)

2Soak Japanese flower mushroom in hot water overnight and retain the liquid. (cut stem off)

3Place blanched long cabbage into a soup bowl to form a base.

4Add blanched mushrooms, sea cucumber, baby abalone, dried scallops and chicken.

5In a smaller pot, prepare the broth by adding chicken essence, water and chicken stock. Bring it to a boil for about 10 mins.

6Place bowl into steamer, and pour the broth over.

7Sprinkle with wolfberries, then add Chinese wine.

8Double boil for 45 mins.