Photograph of the finished Buddha jumps over the wall

China · Canh hải sản hầm nồi kín Phật nhảy tường

Buddha jumps over the wall

5 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Abalone Abalone 480 g
  • Photograph of Sea cucumber Sea cucumber 600 g
  • Photograph of Scallops Scallops 400 g
  • Photograph of Pork trotter Pork trotter 800 g
  • Photograph of Chicken breast Chicken breast 800 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 200 g
  • Photograph of Dried lotus seeds Dried lotus seeds 240 g
  • Photograph of Shaoxing Wine Shaoxing Wine 200 ml
  • Photograph of Ginger Ginger 120 g
  • Photograph of Goji berries Goji berries 60 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak dried sea cucumber and abalone for 12 hours, then simmer each separately with ginger until tender.
  2. 2 Simmer the chicken and pork trotters for 3 hours, then strain to obtain a clear and flavorful broth.
  3. 3 Arrange the ingredients in the jar in layers, from the slowest to the fastest cooking at the bottom.
  4. 4 Pour in the broth and Shaoxing wine, then seal the jar tightly with lotus leaves or parchment paper.
  5. 5 Sealing the jar tightly is the essence of the dish; if the aroma escapes, the most precious part is lost.
  6. 6 Let it simmer in water for 90 minutes, then open the jar right at the table to let the aroma rise.

With an appliance

  • Pressure cooker 3 hr

    Replace step 2: simmer the broth under high pressure for 60 minutes; the stewed tofu must still be kept away from the water for 90 minutes.

Start cooking