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