This is definitely restaurant quality and this sticky-lipped soup is so collagen-ful that when I store the leftover soup in the fridge, it just jelly-up.
I prefer to use pressure cooker to cook as it will be faster. However, I will use stove top to cook for bigger parties. So there will be 2 methods provided in this recipe
These are the ingredients I used for the soup. Sometimes I will also add dried oysters and JinHua Ham 精华火腿 to add more depth to the soup.
I bought ready fried pork skin from Redmart
Wash and soak Fish Maw, Pig Skin and Chinese mushroom for at least 2 hours. Then cut the fish maw and pig skin into smaller pieces
Add all ingredients (except drained abalone) into a deep soup pot or pressure cooker pot. I also added in the fish maw as i prefer my fish maw to be ultra soft. Please add in according to the texture to prefer for your fishmaw
Add in water and the broth of the abalone.
Bring to boil under high heat. When boil, lower to medium heat and allow it to boil lightly for about 1.5 to 2 hrs, until soup thicken. I did not add any salt to my soup cause it was so well-seasoned by the ingredients and abalone broth use. Do feel free to add if necessary
For pressure cooker, same, add everything in and pressure cook for 59 mins. Just lesser water required.
This recipe yield a portion for about 4 to 6 pax. Feel free to double or triple the recipe
Easy Buddha Jump Over the Wall 佛跳墙
Ingredients
60g soaked and cut fish maw
50g soaked and cut Fried Pork Skin
50g dried scallop
60 dried mushroom
2 pieces dried sea whelk
2 pieces whole ginseng
3 pieces (About 5g) Dang Seng herbs – Codonopsis Root
4g Dang Gui (Angelicia Root)
1 kg Whole chicken
300g Chinese Cabbage (Cut into chunks)
300g thickly sliced white Radish
1 Can of abalone (Reserve the abalone broth)
3 litres of water or more (for stove-top) or 1.5 litres of water for pressure cooker
Instructions
Stove Top Method
Add all ingredients except abalone into the pot
Add in the required amount of water and reserved abalone broth into the pot
Bring to boil under high heat
When boil, lower the fire to medium and continue to let it boil for another 2 hr. Continue to add more water if required as water evaporate when boiling. Just ensure to the water left will be about 1.5 litres . Taste. The soup should be rich and robust when ready.
Pressure Cooker Method
Add all ingredients except abalone into the pot
Add in the required amount of water and reserved abalone broth into the pot
Select the soup option if using electric pressure cooker and cook for 59 mins. Alternatively, follow pressure cooker instruction for cooking soup and cook for 59 mins
Add seasoning if necessary
To finish and serve
When the soup is ready, scald the abalone in the soup
Serve hot!
Notes
Soak dried mushroom, fried pork skin and fish maw for at least 2 hr or according to packaging instruction