Buddha Jumps Over the Wall

  •  Download PDF

Marinade

3 Cloves of garlic, crushed
2 cm Ginger, grated
70 ml Soy sauce
2 tbsp Oyster sauce
2 tbsp Black vinegar
1 tsp Sesame oil

Chicken thighs

200 g Chicken thighs, cut into 6 pieces
1 Small red pepper, sliced
50 g Fresh shiitake mushrooms, sliced
50 g Black fungus

Fish

200 g Cod, cut into 6 pieces
12 Prawn cutlets
12 Scallops
100 g Squid, scored and cut into 6 pieces
2 Bok choy, each cut into 6 pieces
200 g Firm tofu
500 ml Water

Coriander

½ Bu Coriander

Preparation

Mix all marinade ingredients first and then add chicken, mushrooms, black fungus and pepper, and place in ceramic dish, ensuring that the ingredients are well coated.
Place dish on the wire shelf in the cold cooking space. Steam (step 1).
Add the seafood, water and tofu (step 3).
When the reminder timer rings, add bok choy (step 5).
Garnish with sprigs of coriander to serve.

Cooking steps

Steaming 100°C for 20 Mins
Add ingredients
Steaming 100°C for 15 Mins
Add ingredients
Steaming 100°C for 5 Mins
  • Wire shelf
  • White ceramic dish
Quantity Ingredient
12 Prawn cutlets
1 tsp Sesame oil
12 Scallops
2 tbsp Oyster sauce
50 g Fresh shiitake mushrooms
500 ml Water
100 g Squid
2 Bok choy
70 ml Soy sauce
200 g Firm tofu
200 g Chicken thighs
2 tbsp Black vinegar
1 Small red pepper
200 g Cod
50 g Black fungus
½ Bu Coriander
3 Cloves of garlic
2 cm Ginger

Customer reviews

There are no customer reviews yet. Be the first to submit a review.