As lovely and healing as chicken soup can be, Chick Kut Teh has more nutritional value.
Traditionally made using pork (Bak Kut Teh), this delicious soup is simmered for hours with a variety of Chinese herbs, including ginseng, goji berries, red dates and Oolong tea, together with a large chunk of meat and some bones, usually pork ribs, until the meat is juicy and tender.
Chick Kut Teh substitutes chicken for pork and the result is a fragrant, sweet and flavourful soup that makes one all warm and fuzzy inside.
- 1.8 litres of water
- 2 packets of pre-packed Bak Kut Teh herbs
- 450 g of chicken, cut into pieces
- 6 dried shiitake mushrooms, soaked and cut into half
- 6 fresh brown button mushrooms, cleaned and cut into half
- 2 packets of straw mushrooms
- 1 cup tofu puffs, cut into half
- 1/2 cup of goji berries
- 4 bulbs of garlic
- 4 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 6 dashes white pepper
- 1 tiny piece of rock sugar
- Salt to taste
- 6 red or green bird’s eye chilies, sliced
- 2 tablespoons minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons thick, sweet black sauce
- 1 tablespoon fried shallots
- 1 spring onion, sliced
- 1/2 tablespoon of fresh coriander (optional)
- Fried Yau Char Kuay
- Fill a big pot with the water, garlic, Bak Kut Teh herbs, chicken and mushrooms, except the straw mushrooms, and bring to a boil on medium heat.
- Reduce the heat to low and let it simmer for 40 minutes. Chicken takes less time to cook than pork ribs.
- Add all the seasoning ingredients and simmer the broth over low heat for another 10 minutes.
- Add the straw mushrooms, tofu and goji berries into the broth and simmer for a further five minutes only. The mushroom must remain chewy and add texture to the soup.
- While waiting for the Chick Kut Teh to cook, prepare the dipping sauce by mixing all the ingredients together.
- For extra effect, serve in a clay pot with a side of steamed white rice, the condiments, dipping sauce and Yau Char Kuay.
Tips: To prepare this dish with pork, remember to simmer the broth on low heat for two hours. The rest of the ingredients remain the same.
This article first appeared in butterkicap.com.
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