A Symphony of Flavors: The Ultimate New Year's Eve Feast

Festive Feast: The Grand Finale of Your New Year’s Eve Dinner
Home-Style Buddha Jumps Over the Wall

Considering the affordability of ingredients, this home-style version of Buddha Jumps Over the Wall uses fresh abalone instead of dried, saving you from the lengthy rehydration process.

For the broth, we use common ingredients like pig’s trotters and chicken feet, enhanced with a delicate pumpkin purée to achieve a rich, golden color that rivals the original.

The result is a symphony of textures and flavors, all coming together for an unparalleled taste experience. Please, enjoy to your heart’s content.

Ingredients:

(For Three Servings)

Chicken
Half a pig’s trotter
10 chicken feet
6 duck feet
Scallions
Ginger
Shaoxing wine
9 sections of tendon
3 sea cucumbers
6 abalones
9 quail eggs
3 shiitake mushrooms
1 bamboo shoot, sliced
6 black fungus
6 shrimp
Small pumpkin (or 150g of regular pumpkin)
Oyster sauce
Salt
White pepper
Cornstarch

Preparation:

Blanching the Base Ingredients:

Place half a chicken, half a pig’s trotter, 10 chicken feet, and 6 duck feet in a pot. Add 2 sections of scallions, 2 slices of ginger, and enough cold water to cover the ingredients. Bring to a boil, then remove the ingredients.

Simmering the Broth:

Transfer the blanched ingredients to a stew pot. Add 500ml of Shaoxing wine and 1L of water. Simmer on low heat for 2 hours (or use a pressure cooker for 1 hour) to create a rich, thick broth.

Blanching the Supplementary Ingredients:

In another pot, add 9 sections of tendon, 3 sea cucumbers, 6 abalones, 9 quail eggs, 3 shiitake mushrooms, 1 sliced bamboo shoot, 6 black fungus, and 6 shrimp. Cover with cold water, bring to a boil, and then set aside.

Preparing the Pumpkin Purée:

If you have a food processor, steam a whole small pumpkin (or 150g of regular pumpkin) and blend it with 100ml of water until smooth.

If not, steam the pumpkin, mash it through a sieve, and mix with 100ml of water to make a purée.

Creating the Golden Broth:

Strain the broth, then mix in the pumpkin purée, 2 tablespoons of oyster sauce, 1 tablespoon of salt, half a tablespoon of white pepper, and 3 tablespoons of cornstarch slurry (cornstarch:water=1:1). Cook until thickened.

Assembling the Dish:

Divide into three portions. In each serving bowl, layer 3 sections of tendon, 1 sea cucumber, 2 shrimp, 2 abalones, 3 quail eggs, 1 shiitake mushroom, 3 slices of bamboo shoot, and 2 black fungus. Pour the prepared golden broth over the top.