As a young chef from Fuzhou, Fujian, I grew up with the legend of Buddha Jumps Over the Wall whispering through our family kitchen. My grandmother used to tell me stories of this dish, a culinary masterpiece so fragrant it could tempt even a vegetarian monk to leap over a temple wall. Known as Fotiaoqiang in Chinese, this opulent soup is a symphony of flavors, blending premium seafood, meats, and herbs into a rich, collagen-packed broth. It’s a dish reserved for special occasions, a symbol of prosperity and indulgence in Fujian cuisine. Today, I’m sharing my family’s recipe, passed down through generations, with a modern twist that omits controversial ingredients like shark fin for ethical reasons. Join me on this two-day journey to create a bowl of pure decadence that tells the story of my heritage.
My Journey with Buddha Jumps Over the WallGrowing up in Fuzhou, our kitchen was always alive with the clatter of pots and the aroma of simmering broths. Every Chinese New Year, my grandmother would start preparing Buddha Jumps Over the Wall days in advance, her hands deftly soaking dried scallops and slicing bamboo shoots. As a curious teenager, I’d perch on a stool, watching her layer ingredients in a Shaoxing wine jar, her movements like a ritual. She’d say, “This dish is patience, Mei. It’s love in every simmer.” Now, as a chef in my own right, I’ve taken her recipe and made it my own, balancing tradition with sustainability. Let me guide you through this intricate process, step by step, so you can bring a piece of Fujian to your table.
Ingredients (Serves 6-8)Broth Base
- 2 liters high-quality chicken stock (homemade preferred)
- 500g pork bones (preferably with some meat attached)
- 1 whole chicken (about 1.2kg), cleaned and cut into pieces
- 100g Jinhua ham (or prosciutto as a substitute), sliced thinly
- 3 slices fresh ginger
- 2 scallions, cut into 3-inch pieces
- 1/4 cup Shaoxing rice wine
- 1 tsp white peppercorns
Premium Ingredients
- 6 dried abalone (small, about 50g total), soaked overnight
- 100g dried sea cucumber, soaked for 24 hours
- 50g dried fish maw, soaked overnight
- 50g dried scallops, soaked for 20 minutes
- 6 dried shiitake mushrooms, soaked overnight
- 50g mung bean vermicelli (substitute for shark fin), soaked for 10 minutes
- 100g bamboo shoots, sliced thinly
- 6 quail eggs, boiled and peeled
Seasonings and Garnishes
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp salt (adjust to taste)
- 1 tsp sugar
- 2 slices ginseng root (optional, for added depth)
- 1 tbsp goji berries
- Fresh cilantro, for garnish
Equipment
- Large clay pot or heavy-bottomed soup pot
- Steamer (for abalone prep)
- Colander
- Cheesecloth or fine mesh strainer
Step-by-Step Recipe: Crafting Buddha Jumps Over the Wall
Day 1: Preparing the Ingredients
The magic of Buddha Jumps Over the Wall lies in its preparation, a labor of love that starts a day in advance. As a child, I’d help my grandmother clean the dried seafood, the kitchen filled with the briny scent of the ocean. Here’s how to begin:
- Soak the Dried Ingredients: Place the dried abalone, sea cucumber, fish maw, and shiitake mushrooms in separate bowls of cold water. Let them soak overnight in the refrigerator to soften. The scallops need only 20 minutes in hot water, so you can do this later. Drain the mung bean vermicelli after a 10-minute soak before cooking.
- Clean the Seafood: After soaking, rinse the abalone and sea cucumber thoroughly. For the abalone, use a clean toothbrush to scrub away any brown residue. Slice the sea cucumber into bite-sized pieces. Gently squeeze the fish maw to remove excess water and cut into small squares. Rinse the soaked shiitake mushrooms and trim off the stems.
- Blanch the Meats: In a large pot, bring water to a boil. Add the pork bones and chicken pieces, blanching for 2-3 minutes to remove impurities. Drain and rinse under cold water to keep the broth clear later.
- Steam the Abalone: Abalone can be tough if not prepared properly. Place the soaked abalone in a steamer with a splash of Shaoxing wine and steam for 1 hour until slightly tender. Set aside to cool.
Day 2: Building the Broth and Simmering
The second day is when the kitchen transforms into a haven of aromas. I remember my grandmother lifting the lid of her clay pot, steam curling up like a dragon’s breath, revealing a broth that shimmered with richness. Let’s recreate that magic.
- Start the Broth Base: In a large clay pot or heavy-bottomed soup pot, add the blanched pork bones, chicken pieces, Jinhua ham, ginger slices, scallions, and white peppercorns. Pour in the chicken stock and Shaoxing rice wine. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the surface for a clear broth. Let it simmer gently for 3 hours, uncovered, to concentrate the flavors.
- Layer the Premium Ingredients: After 3 hours, strain the broth through a cheesecloth or fine mesh strainer into a clean pot. Discard the solids (or save the chicken for another dish). Return the broth to the pot and add the steamed abalone, sea cucumber, fish maw, scallops, shiitake mushrooms, and bamboo shoots. If using ginseng, add it now. Simmer on low heat for another 2 hours, allowing the ingredients to meld.
- Add the Quail Eggs and Vermicelli: Gently stir in the boiled quail eggs and soaked mung bean vermicelli. These absorb the broth’s flavors quickly, so they go in toward the end. Simmer for an additional 30 minutes.
- Season the Soup: Add the oyster sauce, light soy sauce, sugar, and salt. Taste and adjust the seasoning carefully—Jinhua ham and abalone can add saltiness, so go light on the salt. Toss in the goji berries for a touch of sweetness and color. Simmer for 10 more minutes.
- Final Touches: Before serving, remove the larger ingredients (abalone, sea cucumber, etc.) and slice them into bite-sized pieces for easier eating. Return them to the pot. Ladle the soup into individual bowls, ensuring each gets a mix of ingredients. Garnish with fresh cilantro for a pop of freshness.
Serving the Soup
As I ladle the soup into bowls, I can almost hear my grandmother’s voice, “Serve it hot, Mei, so the aroma fills the room.” This dish is best enjoyed fresh, with the steam carrying the scent of sea and earth. Each bowl should have a balance of seafood, meats, and broth, a testament to Fujian’s coastal bounty. Pair it with steamed rice or enjoy it on its own as the star of the meal. For special occasions, I serve it in small, elegant bowls to savor every sip, just as my family did during Lunar New Year feasts.
Nutrition and Health Benefits
Buddha Jumps Over the Wall isn’t just a feast for the senses; it’s a nutritional powerhouse, packed with protein and collagen. Here’s a breakdown:
- Protein: The chicken, pork, and seafood provide high-quality protein, essential for muscle repair and growth.
- Collagen: Sea cucumber, fish maw, and pork bones are rich in collagen, supporting skin health and joint flexibility.
- Immune Support: Shiitake mushrooms and optional ginseng offer immune-boosting properties and anti-inflammatory benefits.
- Digestive Health: Bamboo shoots and mung bean vermicelli add fiber, promoting healthy digestion.
- Omega-3 and Minerals: Abalone and scallops contribute omega-3 fatty acids, zinc, and calcium for heart and bone health.
Approximate Nutritional Info per Serving (based on 8 servings):
- Calories: ~350 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
Prep Time and Cook Time
- Prep Time: 30 minutes (plus 24 hours for soaking dried ingredients)
- Cook Time: 6 hours (3 hours for broth, 2.5 hours for simmering ingredients, 30 minutes for final touches)
- Total Time: ~6.5 hours active time, plus overnight soaking
Tips for Success
As I learned from countless attempts in my grandmother’s kitchen, precision is key for this dish. Here are some tips to ensure your Buddha Jumps Over the Wall is a triumph:
- Source Quality Ingredients: Look for dried seafood at Asian markets. If Jinhua ham is unavailable, a good-quality prosciutto works as a substitute.
- Don’t Rush the Soaking: Properly soaked seafood ensures the right texture—too short, and it’ll be tough; too long, and it may disintegrate.
- Control the Heat: A low, steady simmer prevents the broth from becoming cloudy and preserves the delicate flavors.
- Taste as You Go: Adjust seasonings carefully, as the ingredients release their own flavors during cooking.
- Make It Your Own: While I’ve omitted shark fin for ethical reasons, feel free to adjust ingredients based on availability or preference—dried oysters or lotus root make great additions.
A Taste of Fujian’s Soul
As I take my first sip of the finished soup, the warmth spreads through me, carrying memories of my grandmother’s laughter and the clinking of bowls around our family table. Buddha Jumps Over the Wall is more than a recipe; it’s a story of Fujian’s coastal heritage, a celebration of patience and craft. Each ingredient tells a tale—of the sea, the land, and the hands that brought them together. I hope this dish brings the same joy to your table, tempting even the most disciplined among us to leap for a taste. So, gather your ingredients, take your time, and let’s create a bowl of magic together.
