Ingredients1 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)
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
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.
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