Buddha Jumps Over The Wall 佛跳牆~~欢喜过马年

Last year I challenge myself to make Poon Choi ( Big Bowl Feast )  盆菜 during CNY, and this year I did this Buddha Jumps Over The Wall 佛跳牆. My version is easy and simple version, total only 8 ingredients. I omitted shark fin as my husband already "Finished with fins" ^_^ and we not really fancy with abalones. Why this dish called Buddha Jumps Over The Wall? Because of the good smell, it made Buddha break out of this meditation and jump over the wall of the restaurant next door which served good wine-jug stew, read more here.

 

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 5

Day 1

500g Old chicken cut pieces (老鸡), blanch in hot water for 5mins, refrigerated

600g Front pork knuckles (豬腳), blanch in hot water for 5mins, refrigerated

400g Premium Spare Ribs (排骨), blanch in hot water for 3mins, refrigerated

80g Chinese superior Jinhua ham (金华火腿), cubed, blanch in hot water for 1min, refrigerated

5 pcs Premium mushroom ( 花菇), soak in water for overnight

10pcs Premium dried scallop (干贝/ 瑶柱), soak in water for overnight

5pcs Sea cucumber (海參), refer here on how to clean them, refrigerated

20g Fish Maw (鱼鳔/花胶), refer here on how to deep fry them, soak in water for 1hr, refrigerated

 

Day 2

To use a double boiler or pot, start layering the ingredients from bottom of the pot:-

1^st layer- old chicken pieces, only use meat part

2^nd layer-front pork knuckles

3^rd layer-spare ribs

4^th layer-Jinhua ham

5^th layer-mushroom

6^th 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:

7^th layer- Sea cucumber

8^th layer-Fish Maw

Continue 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!!