Thursday, July 22, 2010

Chick Kut Teh (Chinese Herbal Soup)


How about we forget about Home Made Curry Mee, Mutton Kurma or Fried Fish In Soy Sauce, and cook something different for a chance? Say yes please, I think I hear a big yes, don't you agree that cooking the same dishes, sometimes, oh-god, can get so boring, so mundane and so monotonous? Absolutely people. We ought to keep our options open, for food, and for practically everything, including our career and love, aha, today's option is this cheeky chick Chinese Herbal Soup, aha, akin cheeky nava-k.. Chick Kut Teh is definitely nutritious, contains healing, healthy properties, to made, the easiest way out is with pre-prepared herbs. But if you insist, I am sure some of you will, just for the sake of wanting to see my reaction, please go ahead, select the composite of herbs individually and bring all of them together. Whether you prefer the sachet herbs or your own selection, making begins with the same style. Simmer, simmer over very low heat or use the slow cooker. You can also opt for pork, but I kept this soup halal. So, oh-yes, obviously chicken.

For a wholesome goodness chick kut teh, lets add mushrooms, fucuk, tofu pok and yau mak/salad leaves. For a vegetarian version, hello all you vegetarians, you know it, you should know it, otherwise, I rest my case. Lotsa veggies and vegetarian protein ingredients, yet-yet-yet, all of us, especially we Malaysians, our love for Chick Kut Teh will be kicked-back without birds eye chillies/red chillies in soy sauce and tad bit of lime/lemon juice. Okay guys, enjoy your Chick Kut Teh, I should be up with another recipe in the next post. Take care. 
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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