Buddha Jumps Over the Wall (佛跳墙)

Ingredients

• 1Abalone (2 whole, cleaned)
• 2Sea cucumber (2, pre-soaked)
• 3Fish maw (100g, pre-soaked)
• 4Dried scallops (6)
• 5Shiitake mushrooms (6, soaked)
• 6Bamboo shoots (50g)
• 7Pork tendon (100g, blanched)
• 8Ham hock (200g, blanched)
• 9Quail eggs (6)
• 10Rich chicken or pork stock (1.5 litres)
• 11Shaoxing wine (3 tbsp)
• 12Oyster sauce (2 tbsp)
• 13Light soy sauce (1 tbsp)
• 14Ginger (3 slices)
• 15Spring onion (2)

Instructions

1. 1Prepare all dried ingredients the day before: soak sea cucumber, fish maw, and dried scallops separately overnight.
2. 2Blanch pork tendon and ham hock separately; refresh in cold water.
3. 3Layer all ingredients in a large clay pot in order: ham hock, pork tendon, sea cucumber, abalone, fish maw, scallops, mushrooms, bamboo shoots.
4. 4Pour over stock, Shaoxing wine, oyster sauce, and soy sauce. Add ginger and spring onion.
5. 5Seal the pot tightly with foil or a lid.
6. 6Steam or slow-cook for 4–6 hours over very low heat.
7. 7Add quail eggs in the last 20 minutes.
8. 8Serve directly from the pot in individual bowls with steamed rice.