Wednesday, 4 February 2015

Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙

Chinese New Year Dish : Fatt Thieu Cheong/Monk Jumped Over The Wall 佛跳墙


Recipe source :  Doris Choo of Sumptuous Flavours (after listening to narration of a shop proprietor's basic instructions)

Fables had it that this soup was so fragrant that a monk jumped over a wall to trace and followed the wonderful aroma of this soup. The fable became a reality today in my home! The aroma that wafted from the steam oven was truly delicious as the soup was stewing. We all knew it would be great without having to taste it!

Finally I get to taste my own home-styled version of this much fabled "fatt thieu cheong". Thanks to the shop proprietor who persuaded me to buy these mini abalone way before shops started stocking up Chinese New Year goodies. 

Anyway, one of my children was back early for Chinese New Year and has to work during the festive season. So, we decided to celebrate with him first before he goes back to work. My family finds this very delicious. The dried baby abalone which had been soaked for 5 days until soft and then steamed for 3 hours tasted succulent and juicy. In fact we preferred this dried variety to the canned ones. Each springy bite is filled with the rich aroma and wholesome goodness of authentic abalone. Good! Really good!

Truly awesome to the last drop!

Note : the instruction to soak the dried abalone for 5 days until soft was taught by the shop proprietor who sold these abalone.

Ingredients


5 mini dried abalone
1/2 old chicken, quartered
40g dried fish maw(optional)
3 big dried scallops
5 red dates, pitted
1 tbsp wolf berries
6 slices pau-sum
3 pieces wai-san
4 dried mushrooms, soaked until soft
800ml water
2 slices old ginger
1 tbsp rice wine
salt  (optional )



Dried mini abalone

Mini abalone - after soaking for 5 days in the fridge


Dried scallops

Dried mushrooms

From left to right : wolfberries, pau-sum, red dates, wai-san

Method


1.  Soak dried abalone for 5 days until soft. Leave them in the refrigerator. Clean them properly before use.
2.  Soak fish maw until soft. Add 1 tsp vinegar into about 500ml water. Bring to a boil and boil the soaked fish maw to remove the fishy smell and the oily odour. Repeat process if the fishy smell is not removed after the first boiling. Alternatively you can leave out the fish maw if you find preparing it too troublesome because fish maw by itself has little taste.
3.  Place chicken, Chinese herbs and all the ingredients into a ceramic pot. Add in water. 
4.  Steam over high heat for 3 to 4 hours until the old chicken is tender.


Simply irresistible!
The mini abalones were succulent and juicy !
This is absolutely delicious!
The taste is just out-of-this-world!
No wonder there is so much hype about the monk jumping over the wall !

Hosted by Miss B of Everybody Eats Well In Flanders 
and co-hosted by Charmaine of Mimi Bakery House


I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
  

7 comments:

  1. Hi Doris, your superlicious bowl of fatt thieu cheong sure looks good, ideal for CNY. I can imagine how tasty the soup was. Thanks for sharing.

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  2. Hi Doris,

    Your home cooked Fatt Thieu Cheong is so generous with the best quality ingredients that you used. Must be very delicious!!!

    Zoe

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  3. Wow what a luxurious dish. I ate this only twice in my life..... hehehehe.

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  4. All the good stuff in one dish. Super like!

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  5. Hi Doris,
    You're awesome! Just by listening to a simple narration your cook out such wonderful dish!
    It must be so delicious!
    mui

    ReplyDelete
  6. Hi my dear blogging friends,
    Thank you so much for your comments and praises. Wishing you all A Happy and prosperous New Year!

    ReplyDelete
  7. Dried Fish Maw, Dried Shark Fins, Dried Sea Cucumber, Dried Shrimp, Dried Sea Limpets, Dried Abalone and Cow Gallstones. http://driedfishmaw.com

    ReplyDelete

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