Buddha Jumps Over the Wall (Fo Tiao Qiang)
Buddha Jumps Over the Wall, or Fo Tiao Qiang, is a legendary, opulent Chinese soup renowned for its complex layers of flavor and luxurious ingredients. Its name, translating to 'Buddha jumps over the wall,' alludes to its irresistible aroma, so enticing that even the most devout would cross any boundary to taste it. This dish is a testament to patience and culinary artistry, typically reserved for grand banquets and special occasions due to the extensive preparation and premium components involved. The soup is a harmonious blend of seafood, poultry, and meat, slow-cooked to perfection, resulting in a rich, collagen-laden broth that is both deeply savory and incredibly nourishing.
🧂 Ingredients
- 10 pieces Dried Abalone(soaked overnight, then simmered for 1-2 hours until tender)
- 6 pieces Dried Sea Cucumber(soaked overnight, then simmered until tender)
- 50 g Dried Scallops (Conpoy)(soaked for 20 minutes)
- 30 g Fish Maw(soaked for at least 2 hours)
- 300 g Pork Belly(cubed)
- 1 whole Silkie Chicken(cut into large pieces)
- 500 g Chicken Feet(tips trimmed)
- 50 g Jinhua Ham(sliced)
- 10 g Ginger(sliced)
- 3 tbsp Shaoxing Wine
- 1.5 L Chicken Stock
- 1 tsp Salt(or to taste)
- 170 g Chinese Herbs (optional)(a packet from a Chinese herbalist)
👨🍳 Instructions
- 1
The night before, soak the dried abalone, sea cucumber, and dried scallops in separate bowls of water. For the fish maw, soak it for at least 2 hours, or until softened.
💡 Tip: Ensure all dried ingredients are thoroughly rehydrated to achieve the desired texture. - 2
Clean the abalone by removing it from the shell and cleaning the body. Clean the sea cucumber by brushing away any debris. Trim the tips off the chicken feet.
💡 Tip: Using a toothbrush for the abalone and a dull knife for the sea cucumber can help with cleaning. - 3
Blanch the chicken pieces, pork belly, chicken feet, and Jinhua ham in boiling water for 5 minutes. Drain and rinse under cold water.
- 4
In a large pot or slow cooker, combine the chicken stock, ginger, Shaoxing wine, salt, and optional Chinese herbs. Add the blanched meats and poultry, soaked abalone, sea cucumber, dried scallops, fish maw, and Jinhua ham.
💡 Tip: Some recipes suggest layering the ingredients, with more delicate items like abalone and fish maw on top. - 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 6 hours, or until all ingredients are tender and the broth has thickened and become rich.
💡 Tip: A slow cooker is ideal for this long simmering process. Ensure the lid is tightly sealed to retain moisture and flavor. - 6
Taste and adjust seasoning if necessary. Serve hot in individual bowls, ensuring each serving contains a variety of the luxurious ingredients.
💡 Tip: The soup should be rich and gelatinous; if it's too thin, you can simmer it uncovered for a short period to reduce it further.
💡 Pro Tips
- ✓The quality of the dried ingredients significantly impacts the final flavor. Source the best you can find.
- ✓Patience is key; this dish requires long, slow cooking to meld the flavors and tenderize the ingredients.
- ✓While shark fin is a traditional ingredient, it is often omitted due to ethical concerns and availability. Other ingredients provide ample richness and texture.
- ✓Some recipes include brandy or other Chinese wines for added aroma and depth.
🔄 Variations
- Add other premium ingredients like dried oysters, conch meat, or even a small amount of truffle oil for an extra layer of luxury.
- For a quicker version, consider using pre-cooked or canned abalone and sea cucumber, though the flavor may be less intense.