Recipe for Buddha Jump Over The Wall Soup Spices
Preparation
A) Buddha Jump Over the Wall Soup
1 sachet of spices
1kg chicken
2-8 pcs canned abalone
12 pcs dried scallop
12 pcs mushroom
300g sea cucumber (Pre-soak till soften)
50g dried shark fin (Boil for 15 mins and rinse)
50g dried fish maw (Boil for 15 mins and rinse)
6 bowls water (1500ml / 50oz)
* 1 bowl ~ 250ml
Method
1. Boil 1500ml water.
2. Place sachet and all ingredients in boiling water and simmer for 60 mins on low heat. Serve hot.
Preparation
B) Steamboat soup base
1 sachet of spices
6 bowls water (1500ml / 50oz)
*1 bowl ~ 250ml
Method
1. Boil 1500ml water.
2. Place sachet and cook for 45 mins on low heat. Serve hot as steamboat soup base.