Buddha Jumps Over the Wall (also known as “Fo Tiao Qiang”)

Instructions:

• Preparation:
  
  • Soak sea cucumber, fish maw, dried scallops, and shark fin in separate bowls of water overnight.
  • Rinse and clean abalone, mushrooms, and dried bamboo shoots. Soak mushrooms and bamboo shoots in water until softened.
  • Blanch chicken, pork ribs, and Jinhua ham in boiling water for a few minutes to remove impurities. Drain and set aside.
• Pre-cooking:
  
  • In a large pot, add chicken stock, Shaoxing wine, ginger slices, and green onions. Bring to a boil.
  • Add chicken, pork ribs, Jinhua ham, and ginseng to the pot. Simmer for about 1 hour.
  • Remove the meat and strain the broth to ensure clarity.
• Assembling:
  
  • In a large clay pot or a traditional earthenware pot, arrange the pre-soaked sea cucumber, fish maw, dried scallops, abalone, shark fin, mushrooms, bamboo shoots, lotus seeds, and wolfberries.
  • Pour the strained broth over the ingredients in the clay pot. Ensure all ingredients are submerged.
• Cooking:
  
  • Cover the clay pot with a lid and seal the edges with dough or foil to prevent steam from escaping.
  • Place the pot in a preheated oven at 150°C (300°F) and bake for about 4-5 hours.
• Finishing:
  
  • After baking, carefully remove the lid and check if all ingredients are tender and flavors are well-blended.
  • Add salt to taste.
  • Serve hot, ensuring each serving has a mix of all the luxurious ingredients.

Enjoy your homemade Buddha Jumps Over the Wall, a dish known for its rich flavors and nutritious ingredients!