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Friday, June 20, 2014

Bak Kut Teh Flavour Chicken Soup

This is a thick version of the Bak Kut Teh soup.  I used the Klang Bak Kut Teh herbal ingredients [from Sonia's recipe here].  Instead of cooking it with 2.5 litres water, I reduced it to only 1 litre and changed the pork ingredients to chicken.  I added tofu puffs, firm beancurd, black fungus and mushrooms.
The soup has a strong herbal flavour which had infused into all the other ingredients.  My family like this intense herbal taste.  If you think it is too much of herbal ingredients needed, just use 1-2 sachets of BKT to cook this dish.
Ingredients
[serves 3-4]
2 big chicken thighs - skin removed [about 400 gm] - cut bite size pieces
1 firm beancurd - cut wedges and fried
10 tofu puffs
2-3 dried mushrooms - soaked and quartered
1 piece wood ear fungus - soaked and cut into pieces
1 bulb garlic or  roasted whole garlic 黑蒜头
2 tbsp light soy sauce
1 tbsp dark soy sauce
salt to taste
1 tbsp Wolfberries/Goji 枸杞
Herbal Soup Ingredients
3 sticks tong sum 党参
1 piece cinnamon stick 
2 pieces bay leaves
1 piece Chen Pi [dried tangerine peel] 陳皮 
30 gm Yok Chok 玉竹
2 sticks Gan Chao甘草 
3 slices Chuan Xiong 川芎
1 piece Shu Di 熟地 
1 stick Niu Qi  牛七
6 slices Dong Gui 当归
1/2 tsp white peppercorns 白楜椒
1/2 tsp black peppercorns 黑楜椒
1/2 tsp hua jiao 花椒
1/2 tsp fennel seeds 小茴香
1 honey date 蜜枣
1 star anise
1 litre water

  1. Rinse herbs.  Bring water to boil and add in the herbal soup ingredients.  Boil for 15-20 minutes or until the soup is fragrant.  
  2. Strain the liquid into a claypot or soup pot.  Bring to boil, add in garlic, black fungus and mushrooms.   Boil for several minutes.
  3. Add in chicken, tofu puffs and fried beancurd wedges.  Bring to a boil again and lower heat to simmer until chicken is tender.
  4. Lastly add wolfberries and seasoning to taste.  Serve hot with rice.

7 comments:

Jozelyn Ng said...

You cook it with claypot...it was even yummy this way...I bring my own rice...can I start eating now...yum yum yum!

Kimmy said...

No problem Jozelyn, you're welcome to join us.

Phong Hong said...

Kimmy, I can just imagine how fragrant and flavourful this Bak Kut Teh chicken is! I will try it with the ready pack seasoning as I am not familiar with all those herbs.

Kimmy said...

Hi Phong Hong, if you think you need to poo-ee-poo why not give it a try with the ready packs it's so much easier.

Sonia ~ Nasi Lemak Lover said...

chicken BKT, sound light and more healthy then using pork..

Kimmy said...

Hi Sonia, chicken meat cooks faster than pork ribs too.

Bali Tour said...

This is great article
Thank you for the recipe
I will try to cook

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