Buddha Jumps Over the Wall

佛跳墙

Buddha Jumps Over the Wall — CantoneseFuzhou home cooking.

Ingredients

• dried abalone (small, grade A)
• dried sea cucumber (medium, rehydrated)
• Shaoxing wine
• chicken thigh (bone-in, skin-on)
• dried shiitake mushrooms

Instructions

1. Rinse dried abalone and sea cucumber. Place both in a heatproof bowl with 120 ml Shaoxing wine and 120 ml reserved shiitake soaking liquid. Cover tightly and steam over boiling water for 2 hours. (Liquid reduces by one-third; abalone edges curl slightly and feel yielding when pressed)
2. Meanwhile, blanch chicken thighs in boiling water for 2 minutes. Drain, rinse, then place in a clean pot with 1.5 L cold water, ginger slices (20 g), and scallion whites (2 stalks). Bring to gentle boil, skim foam, then reduce heat to low. (Surface shows tiny, steady bubbles—not rolling boil)
3. Add soaked shiitakes, 30 ml Shaoxing wine, and 1 tsp light soy sauce. Simmer uncovered for 1 hour, skimming occasionally. Strain broth through fine mesh; discard solids except mushrooms. (Broth is pale amber, glossy, and coats spoon lightly)
4. Combine abalone-sea cucumber mixture (including liquid), strained broth, mushrooms, and 100 g pork belly (blanched, diced). Layer carefully in a deep ceramic steamer dish: mushrooms bottom, then pork, then abalone-sea cucumber mixture. (Layers remain distinct; no liquid overflow at rim)
5. Cover with parchment-lined lid or foil. Steam over brisk boiling water for 90 minutes. Let rest 15 minutes before serving hot, garnished with fresh scallion greens. (Liquid glistens like lacquer; abalone yields to gentle pressure)