If you plan this dish ahead and prepare the ingredients 1 day earlier, actually it is quick and easy.
I use a double-boiler and this was how I layering the ingredients..
This bowl of concentrated and rich taste of soup is the main result of this dish by double boiled the ingredients for several hours.
Buddha Jumps Over The Wall 佛跳牆*serves 5Day 1500g Old chicken cut pieces (老鸡), blanch in hot water for 5mins, refrigerated600g Front pork knuckles (豬腳), blanch in hot water for 5mins, refrigerated400g Premium Spare Ribs (排骨), blanch in hot water for 3mins, refrigerated80g Chinese superior Jinhua ham (金华火腿), cubed, blanch in hot water for 1min, refrigerated5 pcs Premium mushroom ( 花菇), soak in water for overnight10pcs Premium dried scallop (干贝/ 瑶柱), soak in water for overnight5pcs Sea cucumber (海參), refer here on how to clean them, refrigerated20g Fish Maw (鱼鳔/花胶), refer here on how to deep fry them, soak in water for 1hr, refrigerated
Day 2To use a double boiler or pot, start layering the ingredients from bottom of the pot:-1st layer- old chicken pieces, only use meat part2nd layer-front pork knuckles3rd layer-spare ribs4th layer-Jinhua ham5th layer-mushroom6th layer-scallops
Pour 1.2lt of hot water and water from soaked the dried scallops, double boil or steam over low heat for 2hrs, then followed by:7th layer- Sea cucumber8th layer-Fish MawContinue to double boil or steam over low heat for 1hr.To serve-pour the soup into individual serving bowl, enjoy together with other cooked ingredients like sea cucumber, fish maw, and etc.
Recipe by Sonia aka Nasi Lemak Lover
Our CNY eve lunch 2014..
Maybe next year I should challenge the long braised abalones which need to take few days to cook, will see ^_^.
Happy Pai Tin Kong to whom celebrate this day!!