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Buddha Jumps Over The Wall Soup in a pot
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5 from 5 votes

Buddha Jumps Over The Wall Soup (佛跳墙)

Buddha Jumps Over The Wall Soup is a pot of nutritious delicacies simmered long and slow. It's the most nourishing soup you'll ever have!
Prep Time30 mins
Cook Time6 hrs
Stock Cooking Time3 hrs
Total Time9 hrs 30 mins
Course: Breakfast, Dinner, Lunch, Main Course, Soup
Cuisine: Asian, Cantonese, Chinese
Servings: 8
Calories: 364kcal
Author: Jeannette


  • Slow cooker
  • Toothbrush
  • Scissors


  • 5 US cup chicken stock
  • 300 g / 0.66 lb lean pork
  • 1 silkie chicken (we get it from the Chinese butcher)
  • 10 fresh abalone
  • 500 g / 1.1 lb chicken feet
  • 50 g / 0.1 lb dried scallops
  • 10 g / 2 slices ginger
  • 170 g / 0.4 lb Chinese herbs (we ask our Chinese herbalist to pack a packet)
  • 1 tsp Shaoxing rice wine
  • 1 tsp salt (or to taste)
  • 1 1/2 tbsp chicken bouillon powder
  • 2 dried deer sinew (optional)


  • Rinse and soak the dried scallops in hot water for 20 minutes, then drain and set aside.
  • Clean the abalone by using a new toothbrush to brush away the brown layer on its body.
  • Turn the abalone to its side and brush at the black parks until clean, then place in a colander to drip dry. Repeat this with the rest of the abalones.
  • Use scissors to cut the tips off the chicken feet.
  • Cube the pork meat roughly into 1cm (0.4") chunks.
  • Pour the chicken stock into the slow cooker and turn it up to high. Add all the ingredients and seasoning in, put the lid on and let it come to a boil.
  • As soon as it starts boiling, set the heat to low and let it slow cook for 5-6 hours.
  • Serve immediately as is!


  • Slow cook for longer. This is one of those recipes that tastes so much better when it has been simmered on low heat for a long time. Plus, it keeps the meat super tender!
  • Make your own stock. While it's much easier to use premade chicken stock, using a homemade version will keep the dish's flavor profile crisp and free from additives.
  • Add the rice wine in at the very end. This technique leaves the dish fragrant and sweet with just enough time to evaporate the aocohol content.
  • You can find all the dried medicinal herbs as well as the deer sinew at traditional Chinese medicine shops. Just ask them for a packet of herbs for a herbal soup and they will package one for you accordingly.
  • Some supermarkets will have pre-packaged bags of herbs ready for a soup stock. If those options are not available, you can go to your local Asian supermarket and buy each ingredient separately.
  • For the silkie chicken, you can get them frozen from Chinese butchers. Some Chinese medicine shops also supply them too.
  • We get our abalone fresh at the seafood market with the shell still on, then we ask the fish monger to clean and deshell it for us.


Calories: 364kcal | Carbohydrates: 12g | Protein: 42g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 577mg | Potassium: 174mg | Sugar: 1g | Vitamin A: 63IU | Calcium: 59mg | Iron: 1mg