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buddha jumping over the wall recipe

Buddha Jumping Over the Wall Recipe

A rich and authentic Buddha jumping over the wall recipe made with layered seafood, meats, and slow simmered broth for deep flavor at home.
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Prep Time 1 hour
Cook Time 4 hours
0 minutes
Total Time 5 hours
Servings: 6
Course: Main Course, Soup
Cuisine: Chinese, Fujian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 6 pieces Dried scallops Soaked overnight
  • 1 cup Sea cucumber Soaked and cut
  • 1 cup Fish maw
  • 4 pieces Small abalone Fresh or canned
Meats
  • 500 g Chicken bone in Blanched
  • 300 g Pork ribs Blanched
  • 50 g Jinhua or smoked ham Sliced
  • 4 pieces Chicken feet Optional
Aromatics and Broth
  • 4 pieces Dried shiitake mushrooms Soaked
  • 6 pieces Red dates
  • 1 tbsp Goji berries
  • 3 slices Ginger
  • 2 tbsp Shaoxing wine
  • 6–8 cups Strong chicken broth High quality

Equipment

  • 1 Large stock pot or clay pot Traditional clay pot preferred
  • 1 Pressure cooker Optional faster method
  • 1 Large mixing bowls For soaking ingredients
  • 1 Strainer For rinsing seafood
  • 1 Ladle For serving

Method
 

  1. Soak dried scallops, sea cucumber, fish maw, and mushrooms overnight until softened.
  2. Blanch chicken and pork ribs in boiling water for 5 minutes. Drain and rinse.
  3. Layer pork ribs at the bottom of a clay pot. Add chicken on top.
  4. Place seafood ingredients over the meat layer.
  5. Add mushrooms, red dates, goji berries, ginger, and ham.
  6. Pour in strong chicken broth to fully cover ingredients. Add Shaoxing wine.
  7. Bring to gentle boil, then reduce heat to low and simmer 3–5 hours.
  8. For pressure cooker method, cook 50–60 minutes and allow natural pressure release.
  9. Taste and adjust seasoning with salt if needed.
  10. Serve hot in deep bowls.

Notes

  • Always soak dried seafood properly for best texture.
  • Blanch meats to keep broth clear.
  • Cook on low heat for rich, clean flavor.
  • Use high quality broth for authentic taste.
  • Sea cucumber should not be overcooked.