佛跳墙 — Fó Tiào Qiáng · Premium Buddha Jumps Over the Wall

China

佛跳墙 — Fó Tiào Qiáng · Premium Buddha Jumps Over the Wall

Name: 佛跳墙 — Fó Tiào Qiáng · Premium Buddha Jumps Over the Wall
Prep time: 90 minutes, excluding rehydration time for dried ingredients
Cook time: Stock 5–6 hours; final cooking approximately 30–45 minutes
Yield: 10 individual servings
Cuisine: China
Ingredients: 1,200 g yellow-feather chicken, cleaned; 1,000 g mature chicken, cleaned; 500 g lean pork; 1,000 g marrow bones; 100 g dried scallops; 150 g Jinhua ham; 5,000 ml mineral water; 500 g Liaoning sea cucumber, fully rehydrated and cleaned; 400 g giant conch meat, cleaned; 350 g fish maw, fully rehydrated; 10 small abalones, approximately 500–600 g total; 400 g tendon, precooked until tender; 10 pigeon eggs; 300 g choy sum; 25 g goji berries; 200 ml 30-year-aged Huadiao wine; 15 g salt, with final adjustment as required; 8 g sugar; 20 g cornstarch; 40 ml mineral water, for dissolving the cornstarch

Presented by

Wei Tian

President of Tastynation Global China

President · China

Yield: 10 individual servings
Preparation: 90 minutes, excluding rehydration time for dried ingredients
Cooking: Stock 5–6 hours; final cooking approximately 30–45 minutes
Difficulty: Advanced / Professional

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