Buddha Jumps over the Wall (佛跳墙)
10 points if u can guess why buddha be jumpin anything
Happy Labour Day!
Whether you’re stuck in a dead-end 9-5, dealing with crazy customers at your service job, or working your ASS off in the sun during the hottest month of the year, take a moment to give yourself a pat on the back just for hanging in there 💪
Whatever job you’re currently doing, this Labour Day, we hope you’ll give yourself a treat for being (Trying Your) Best Employee of the Year. Maybe it’s taking a break off work, spending more time with friends and family, or even rewarding yourself with a warm, hearty, nutritious pot of Buddha Jumps over the Wall (佛跳墙) that’ll have even Buddha knocking on your door for a bite – whatever it is, take a breather and keep up the good work, everyone 🫡
Our friends from benmart have kindly sponsored the ingredients for this episode. To get $10 off your next purchase, quote ‘NOMIES’ when checking out at benmart.com.sg. Thanks benmart!
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Ingredients:
900g whole kampung chicken / black chicken, cleaned well
100g sea cucumber, sliced to 2 inch pieces
100g dried fish maw, soaked overnight, drained
80g large dried scallop, soaked in 1 cup water overnight (reserve water)
8 pcs dried shiitake mushroom, soaked in 2 cups hot water (reserve water)
6 pcs canned mini abalone (reserve the abalone water)
5 pcs codonopsis Root, rinsed
6g Dang Gui (angelica Root), rinsed
400g Chinese Cabbage, sliced into big chunks
for the soup:
2 bottle essence of chicken
1 litre chicken stock
2 tbsp abalone sauce
2 tbsp dried goji berries (枸杞)
Salt, to taste
Directions:
Blanch cabbage pieces for 30 seconds. Cool in ice water and set aside.
In a large 30cm claypot, lay the cabbage evenly into a layer.
Arrange the whole chicken on top of the cabbage. Arrange the rest of the ingredients around the chicken.
Bring the chicken stock to a boil and turn off the heat. Combine the abalone sauce and stir to dissolve.
Cover the ingredients with the essence of chicken, chicken stock mixture, the soaking liquids from the mushrooms and scallops and abalone water. Sprinkle goji berries on top.
Cover the claypot and place in a steamer. Cover the steamer and steam gently on low heat for 2 hours. Season to taste.
Serve immediately while piping hot.
Chef Azfar’s note: this recipes serves 6-8 people. feel free to scale down to intended portion size and preference. also, you would require a considerably large steamer to fit a 30 cm claypot so be sure you have the right equipment when making this recipe!