Thursday, July 22, 2010

Chick Kut Teh (Chinese Herbal Soup)

Chick Kut Teh. The chicken version to a bak kut teh. What is bak kut teh by the way? Bak kut teh is a Chinese herbs soup, always and forever, if I am not mistaken, made with pork. For bak kut teh by itself, you need the herbs and what to the herbs? Two options. One is picking the individual herbs for a composite of herbs, the other is, the ready made in sachet/packet herbs. Mine is the store bought one which you buy literally anywhere these days. So easy actually for an uncomplicated bak kut teh making. To make, add herbs in sachet, garlic and chicken in a pot for slowest simmering or follow the instructions on the packet. Thereafter season, and you can add your choice of veggies and tofu will be good for a pot of satisfying and nourishing chick kut teh.
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.


  1. drooling alrdy! loving those chilis :D

  2. I love it and have it often... i wonder how they get rid of the raw smell of meat in a soup... your bowl looks healthy n yum


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