Chick Kut Teh

 

Chick Kut Teh is the chicken version of Bak Kut Teh (pork bone soup). My sister enjoys having Bak Kut Teh, so I thought I will try making some, but with chicken. 

This is a very simple recipe, but only the cooking time is a little long. I used ready made Bak Kut Teh herb mix, which I got 
from the supermarket.

Just start by bringing some water to boil and then add the herb mix, a couple of bulbs of garlic (cut a little at the top) and chicken. I used mostly chicken bones with little flesh only. I did this to enhance the flavour of the soup. Cover the pot and gently simmer it in low heat for 30 minutes.

Stir in all the seasoning ingredients and continue to simmer for 15 minutes.

Then add the shiitake mushroom and fried tofu puffs. Simmer for another 10 minutes.

Remove from heat. Discard the sachet and fish out the bulbs of garlic. You can eat the garlic with rice, along with the chick kut teh. 

Add the lettuce and sprinkle some chopped spring onion. Serve hot.

CHICK KUT TEH

+PRINT RECIPE HERE 

Ingredients:

1 packet ready made bak kut teh mix

2 bulbs garlic

2 liters water

500 g chicken

1 cup dried shiitake mushroom, halved

10 pieces fried tofu puffs, halved

2 cups lettuce

1 tbsp spring onion, finely chopped

Seasoning:

1 1/2 tsp dark soy sauce

3 tsp light soy sauce

2 tsp oyster sauce
1/2 cube chicken stock

Salt to taste

Method: 
1) Soak the dried mushroom in hot water for about 15-20 minutes.

2) Bring to boil 2 liters of water in a pot and add in the bak kut teh mix, garlic and chicken.

3) Cover the pot and gently simmer in low heat for 30 minutes.

4) Cut the shiitake mushrooms and fried tofu puffs into two. Keep aside.

5) Stir in all the seasoning ingredients and continue to simmer for 15 minutes.

6) Add in the mushroom and fried tofu puffs and continue to simmer for another 10 minutes.

7) Rinse the lettuce and tear it into pieces. Keep aside.

8) Finely chop the spring onion. Keep aside.

9) Remove the soup from heat.

10) Add the lettuce and sprinkle the chopped spring onion. Serve hot.