Easy Buddha Jumps Over the Wall 簡易佛跳牆

🧂 Ingredients

• 1 pkg Frozen abalone

  (5 pieces)
• 1 pkg Frozen sea cucumber

  (4 pieces)
• 1 pkg Frozen conch meat

  (2 pieces)
• 30 g Dried sand blasted fish maw
• 4 Dried scallops
• 8 Dried shitake mushrooms
• 2 bunches Mung bean vermicelli

  (60 g)
• 3 stalks Baby Shanghai bok choy
• 1 L Chicken broth
• 3 tbsp Shaoxing wine
• 3 tbsp Abalone sauce

  (if you’re using canned abalone, you can use the sauce in the can)
• 2 tbsp Oyster sauce
• 1 tsp Salt

  (since chicken broth and abalone sauce all come in variable salt content, you should determine the amount of salt you add. I used 1 tsp)

Instructions

• 1 Night before: defrost frozen abalone, sea cucumbers and conch meat in the
  fridge. Clean and soak dried shitake mushrooms and dried scallops in water Do
  not use too much water to soak. One cup for the mushrooms and ½ cup for the
  scallops. We will be using the water for braising so we don’t want it too
  diluted
• 2 1 or 2 hours before cooking: soak fish maw. If you have other types of fish maw
  besides sand blasted, you’ll need to process it as per packaging before cooking
• 3 Clean abalone by removing it from the shell and remove organs. Rinse with water
  and scrape off any debris with a spoon or dull knife
• 4 Clean the conch meat by rinsing in water and scrape off any debris with a spoon
  or dull knife
• 5 Slice the soaked fish maw into smaller pieces. I cut mine to match the size of
  the abalone
• 6 Cut the stems off the shitake mushrooms
• 7 Add the abalone, whole conch meat, fish maw, dried scallops, shitake mushrooms
  and all the soaking liquid from the scallops and shitake into a pot
• 8 Add 3 tbsp Shaoxing wine, 3 tbsp abalone sauce and 2 tbsp oyster sauce. Mix well
• 9 Pour chicken broth into the pot until it covers all the ingredients. Set the
  broth aside
• 10 Cover the pot with a lid. Bring the contents to a boil and then turn the heat
  down to low
• 11 Braise for 3 hours. Check and stir every 30 minutes. If the fluid evaporates and
  doesn’t cover the contents, add chicken broth until everything is just covered
• 12 Soak 2 bunches of mung bean vermicelli
• 13 Wash 3 or 4 stalks of Shanghai bok choy. Cut them in half, lengthwise I used
  Shanghai bok choy for its nice jade colour. You can use any vegetable you like
• 14 After braising for 2½ hours: Bring 1-2 litres of water to a boil in a separate
  pot to blanche bok choy and sea cucumber (separately)
• 15 Fish out the conch meat and let cool. Set aside
• 16 Put the sea cucumbers into the boiling water and cook for 5 minutes or follow
  the instructions on the package
• 17 Take the sea cucumbers out of the water and let cool. Do not discard the water
• 18 Bring the water to a boil again
• 19 Blanche the bok choy in the boiling water for 2 minutes. Remove the bok choy
  from the pot and arrange them around the edge of the serving plate. Do not
  discard the water
• 20 Bring the water back to a boil. Add the vermicelli. Cook for 2 minutes
• 21 Pour the vermicelli into a colander and rinse with cold water. Set aside
• 22 Slice the conch meat length-wise and return them to the braising pot
• 23 Cut the sea cucumber into smaller pieces and put them in the braising pot for
  the remaining time. Frozen sea cucumbers need only be braised for 10-15 minutes.
• 24 After braising for the full 3 hours remove all the ingredients in the pot except
  for the sauce
• 25 When the sauce simmers, add the vermicelli and mix it into the sauce. Turn heat
  to medium-high. Let it soak and heat up for 2-3 minutes.
• 26 Remove the vermicelli and put it on the bottom of the serving plate, without the
  sauce.
• 27 Put all the other ingredients on top of the vermicelli. Arrange them in any way
  you like
• 28 The leftover sauce should be fairly thick. If it’s not thick, you can make a
  slurry with 1-2 tsp cornstarch and 1 tbsp water. Mix well and pour it into the
  sauce. Mix until the sauce has thickened
• 29 Pour the sauce on top of all the ingredients
• 30 Serve

Nutrition Info