Fo Tiao Qiang

Fo Tiao Qiang — literally "Buddha Jumps Over the Wall" — is Fujian's most storied banquet dish, a slow-braised masterpiece of layered luxury ingredients that has been simmering in the culinary imagination since the Qing dynasty. Legend holds that its aroma was so irresistible it would tempt even the most disciplined Buddhist monk to abandon his vows.

Serves: 4

Ingredients

• 200g (7 oz) pork belly, cut into 4cm (1.5 inch) cubes
• 150g (5 oz) chicken thigh meat, cubed
• 100g (3.5 oz) pork tripe (offal), cleaned and sliced
• 6 dried shiitake mushrooms, soaked and halved
• 50g (1.75 oz) dried scallops, soaked overnight
• 30g (1 oz) dried sea cucumber, rehydrated and sliced
• 4 quail eggs, hard-boiled and peeled
• 3 tbsp (45ml) Shaoxing rice wine
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) oyster sauce
• 500ml (2 cups) high-quality chicken stock
• 4 slices fresh ginger
• 2 spring onions, tied in a knot
• 1 tsp (5ml) sesame oil
• Salt and white pepper to taste

Instructions

1. Blanch pork belly and tripe in boiling water for 5 minutes, drain and rinse.
2. In a clay pot or heavy casserole, layer pork belly, chicken, tripe, mushrooms, dried scallops, and sea cucumber in alternating layers.
3. Add ginger slices, spring onion knot, Shaoxing wine, soy sauce, and oyster sauce. Pour over enough stock to just cover.
4. Bring to a gentle boil, skim the surface, then reduce heat to the lowest setting. Cover tightly and braise for 2.5-3 hours, checking occasionally that liquid hasn't fully reduced.
5. Add quail eggs in the final 30 minutes.
6. Discard ginger and spring onion. Drizzle with sesame oil and adjust seasoning with salt and white pepper.
7. Serve directly from the clay pot with steamed jasmine rice.

Cook's Notes: The dried scallop soaking liquid is pure umami — add it to the braising stock. Do not rush the braise; the magic is in the slow melding of flavors. A traditional earthenware pot retains heat more evenly than metal.