Buddha Jumping Over The Wall

Name: Buddha Jumping Over The Wall
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 3 each Dried Oyster; 5 each Fish Maw; 2 tbsp Dried Scallops (small); 6 head Chinese Mushrooms; 1 can Diced Abalone; 1 tbsp Barley; 1 tsp Corn Flour; 1 Oyster Sauce; 250 grams Chicken Bones; 1 Dried Cuttlefish

Shasha @cook_3862830

Buddha Jumping Over The Wall

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Ingredients

45 mins

3 servings

3 eachDried Oyster
5 eachFish Maw
2 tbspDried Scallops (small)
6 headChinese Mushrooms
1 canDiced Abalone
1 tbspBarley
1 tspCorn Flour
1Oyster Sauce
Broth
250 gramsChicken Bones
1Dried Cuttlefish

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Steps

45 mins

1

Soak Chinese mushrooms in cold water.
2

Soak fish maw in hot water for 30 mins. Same timing for mushrooms.
3

Boil 500ml water with cleaned chicken bones and dried cuttlefish.
4

Soak dried scallops and barley in warm water.
5

After 45 minutes, stop boiling and transfer chicken soup into a new pot. Discard the bones and cuttlefish.
6

Prepare mushrooms & fish maw: discard the water and cut into small pieces.
7

Rinse dried scallops, mushrooms, barley and fish maw.
8

Add them to the chicken soup with other ingredients. Oyster sauce should be added to taste.
9

Boil at medium heat for 45-60 minutes. You can also cook them in a slow cooker for 2 hours.
10

Add corn flour accordingly if you prefer a thicker broth.