my daughter’s friend’s father is a chef. he made a shorthand version of buddha jump over the wall using simple ingredients & my daughter brought home last week. it was very good & my wife & i enjoyed very much. 🙂
my wife is leaving for UK tomorrow & my daughter’s friend came for dinner, so i thought i would try recreating the dish. 🙂
(P.S. subsequently i served this dish for my RI friends on 5.5.2014 & for my brother & sister birthday on 14.6.2014 and it was a really excellent dish that everyone liked).
the ingredients that were used were dried scallops, pig trotters, chicken, mushroom & small abalones. so i went to sheng shiong last evening & bought 1 chicken, a whole pig trotter. i did not want to waste good abalones (not sure how the soup would turn up) & there was not enough time for me to prepare dried abalones i had at home (takes couple days to slow braise in brown sauce) so i bought a can of cheap limpets for S$9.30.
i added boiling water to some dried mushrooms & 2 dried scallops & soaked for several hours to soften. i used about 2/3 of the pig trotters & added the remaining boiling water to remove the scums, after which i cleaned thoroughly in slow running cold water.
i cleaned & used 1/2 chicken & quartered it. then i placed the 2 chicken quarters & pig trotters (4 large pieces) in a crockpot & added the dried scallops, mushrooms & also the water they were soaked in , throwing away the residue. i open the can of limpets & tried a piece. the brined solution tasted quite good so i emptied the whole can into the crockpot, and added 1 teaspoon of salt. i added some water to about 80% full.
i then turned on the crockpot to low & left overnight till next morning (about 7hrs). next morning i removed the pig trotters (& chicken) & limpets so they were not over-boiled. this was very important for the pig trotters to keep the tasty & still bouncy slightly gelatinous texture. no difference for the chicken though, 7hrs even at low was too long.
i kept the crockpot at high for another 4hrs to get the most flavour from the dried scallops & to reduce the soup a little for more intense flavours. then i let it cooled down & placed in the fridge.
when it was time to serve, i took out the soup & removed the layer of oil. i then boiled the soup & added back the pig trotters & chicken & limpets & then served. 🙂
- 2 chicken quarters
- 400g pig trotters
- 6 to 10 pieces of small abalones (dried & braised or canned or a cheap substitute like limpets)
- 2 dried scallops
- 6 to 10 pieces dried mushrooms
- add boiling water to some dried mushrooms & 2 dried scallops & soak for several hours to soften. add the remaining boiling water to pig trotters to remove scums, then clean thoroughly in slow running cold water. clean & cut out 2 chicken quarters. place the 2 chicken quarters & pig trotters (4 large pieces) in a crockpot & add the dried scallops, mushrooms & also the water they were soaked in, throwing away the residue. add some water & 1 teaspoon of salt. open a can of small abalones (or limpets) & empty contents into the crockpot.
- turn on crockpot to low & leave overnight till next morning (about 7hrs). next morning remove the pig trotters (& chicken) & limpets so they are not over-boiled. keep the crockpot at high for another 4hrs to get the most flavour from the dried scallops & to reduce the soup a little for more intense flavours (this to taste). let the soup cool down & place in the fridge.
- when it is time to serve, take out the soup & removed the layer of oil. boil the soup & add back the pig trotters & chicken & limpets & then serve.