Thursday, July 22, 2010

Chick Kut Teh (Chinese Herbal Soup)

Known for their healing and healthy properties, Chinese herbal soups can be conveniently made with the pre-prepared herbs. Of course, you can also individually select the herbs and mix and match them at Chinese medical halls. Similarly, to make Bak Kut Teh herbs soup, again, your choice though I rather through thick and thin opt for sachet herbs. While pork is the common meat, with chicken, its Chick Kut Teh and for the wholesome goodness, I added mushrooms, fucuk, tofu pok and yau mak/salad leaves. Essentially, this soup should be simmered over very-very low heat to slowly release the flavours whereas the other option is using the slow cooker. Oh! before I forget, you can also made the vegetarian version, pretty much with lots of veggies and protein ingredients.
1 sachet of bak kut teh herbs
10 chicken pieces
2 whole garlic
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 cube of chicken stock (optional)
Salt to taste (taste before adding)

Others (as needed)
tofu pok
Shitake mushrooms -soak to soften
1 flat piece of dried fucuk (dried soy sheets) - soak to soften
6-7 salad leaves (break into pieces)
Spring onion (sliced)

For chilli soy dip
6 birds eye chillies -sliced
1 tbsp lemon juice
2 tbsp "sweet" soya sauce
Combine all together
Method To Prepare Soup:
In a pot, add bak kut teh sachet, garlic and 1 litre of water.
Simmer to heat through.  
Put in chicken,  light and dark sauce, oyster sauce, chicken cube and season with salt (if needed).
Continue to simmer till chicken becomes tender.  
Before serving, add tofu pok, fucuk, and mushrooms. 
Simmer to cook for a couple of minutes.
Scoop the needed amount into a bowl.
Top with salad leaves. 
Serve with rice and chilli soy dip.
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