A Surefire Favorite: Buddha Jumps Over the Wall, a Recipe from Home! Don't forget to save this one!

How to Make a Delicious Buddha Jumps Over the Wall at Home

1. First, get all of your ingredients together. It's important to soak the fish maw and sea cucumber ahead of time. If you're using dried scallops, you should also soak them well. The old hen should be cut into pieces because it is bigger, so it can soak up more flavor.

2. Start by putting half of the chunked old hen in cold water and bringing it to a boil. After that, take the chicken out and drain it well, but keep the broth. You'll need it later.

3. Heat up your clay pot and add some oil. Add the ginger, garlic, and green onions, and cook them until they smell good and fill your kitchen. The chicken pieces can now join the fun.

4. Stir-fry the chicken well, then add the fish maw to the mix.

5. Next, add the chicken broth you set aside earlier and a little bit of Shaoxing wine.

6. It's time to add more flavor. Add some slices of bamboo shoots, cured pork or ham, and shiitake mushrooms. Then, add boiling mineral water until it is just below the rim of the clay pot. I like to use this little trick; the mineral water makes the stew taste better. Quickly bring the whole mixture to a boil, but be careful not to let it spill over. After that, turn the heat down to medium and let it simmer for 20 minutes. Last, turn the heat down again and let the stew simmer for an hour and 20 minutes.

7. After an hour and 40 minutes of simmering, it's time to take off the lid and add the sea cucumber. For another 20 minutes, let everything cook together on medium-low heat. Then add the shrimp and abalone.

8. After adding the shrimp and abalone, I like to serve these the way my family does, with a splash of high-proof sorghum liquor from my pantry. The unique punch it adds to the smell is what makes it taste good. Let it cook on low heat for another half hour, and then... voila! Your home-style Buddha Jumps Over the Wall is ready to wow.