Buddha Jumps Over The Wall Soup (佛跳墙)

Ingredients

• 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))

Instructions

1. 1

   Rinse and soak the dried scallops in hot water for 20 minutes, then drain and set aside.

2. 2

   Clean the abalone by using a new toothbrush to brush away the brown layer on its body.

3. 3

   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.

4. 4

   Use scissors to cut the tips off the chicken feet.

5. 5

   Cube the pork meat roughly into 1cm (0.4") chunks.

6. 6

   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.

7. 7

   As soon as it starts boiling, set the heat to low and let it slow cook for 5-6 hours.

8. 8

   Serve immediately as is!