Recipe = Buddha Jump Over The Wall on 24Feb2019

buddha jump over the wall 24.2.2019

I made buddha jump over the wall this evening on 24Feb2019. ^^

it was very good..wife children all loved it…JH had 3 bowls…

buddha jump over the wall 24.2.2019

Recipe

i use 2 pig trotters & a SKINLESS chicken leg (thigh plus drumstick) and belly pork to provide a very sweet, tasty, gelatinous soup base. then added fish maw, sea cucumber, pig tendons, chicken breast and each at the right timing to deliver great texture.

i use cold slow cooker on low heat method, about 6hrs. i just based on estimation “agaklogy”, but can also use a meat thermometer set at 90degC on the belly pork.

remove belly pork, and 1/2 the trotters (that i wanted to preserve the excellent texture and not just used for stock base).

added fish maw and turned to high, about 2hrs, pig tendon 1hr and sea cucumber about 1/2hr to 1hr depends on quality of sea cucumber and thickness. then off the cooker and poached the skinless chicken breast.

buddha jump over the wall 

when serving prepare the bowls with the ingredients, boil the soup and add to the bowls.

i microwave the bowls of ingredients for 1 min so that it is warm. then added the soup.

today was the second time i prepared this soup so everything went smoothly, and quite perfect. the ingredients texture all good including the chicken breast and the soup was just incredible, so smooth, so tasty, so flavourful.

piggy jump over the wall 21.2.2019

the first time i did this jump over the wall thingy was for a 10pax RI bros post CNY dinner on 21.2.2019.

piggy jump over the wall 21.2.2019

that day since i was already having pencai 盆菜, so i used cheaper ingredients like pig trotters and belly instead and called it “piggy jump over the wall”. lol!

turned out that this (the soup) was the best dish.

i think at least one bro had 3 bowls of soup.

a truly delightful dish.

buddha jump over the wall 24.2.2019

there are many ingredients so it seem complicated to make, but actually like any other dishes it came to managing/delivering taste and texture.

so the soup base was important, and once we have a tasty soup, it is to ensure the correct texture of the ingredients, so each has toe be managed at the correct timing.

as i said before a truly delightful dish, a wonderful feeling of satisfaction.

c.h.e.f andy

Ingredients:

  • 2 pig trotters halfed and chopped
  • SKINLESS chicken leg (thigh plus drumstick)
  • 400g belly pork
  • 200g fried fish maw
  • 300g sea cucumber
  • 200g pig tendons
  • 1/2 skinless chicken breast (from 1/2 a chicken)

Directions:

  1. poach & clean trotters and belly pork, clean them and skinless chicken leg, place in cold slow cooker filled with water (about 1.5l to 2l) turn to low, add 1tsp flat salt, about 6hrs. (can also use a meat thermometer set at 90degC on the belly pork).
  2. remove belly pork, and 1/2 the trotters (the portion i want to preserve the excellent texture and not just used for stock base).
  3. add fish maw and turned to high, about 2hrs, pig tendon 1hr and sea cucumber about 1/2hr to 1hr depends on quality of sea cucumber and thickness. then off the cooker and poached the skinless chicken breast.
  4. when serving prepare the bowls with the ingredients, boil the soup and add to the bowls. (i microwave the bowls of ingredients for 1 min so that it is warm. then added the soup).

 

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