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:
- 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
Soak dried scallop in a bowl with water for 1 hr. Set aside for later use. (overnight)
Soak Japanese flower mushroom in hot water overnight and retain the 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 for about 10 mins.
Place bowl into steamer, and pour the broth over.
Sprinkle with wolfberries, then add Chinese wine.
Double boil for 45 mins.