Name: Chick kut teh
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 3
Cuisine: En
Ingredients: For The Soup/Broth; 1 packet Bak Kut Teh Herbs; 300g chicken meat - cut into bite sizes; 2 whole garlic - cut the top a little bit to expose the cloves; 2 tbsp dark soy sauce; 1 1/2 oyster sauce; 1 tsp sesame oil; Pepper and salt to taste; coriander leaves for garnishing; For The Dipping Sauce; slices of birds eye/red chillies; 1 tbsp light soy sauce; 1 tbsp lemon/lime juice; 1tsp sugar; *** combine and stir all together

Ingredients

For The Soup/Broth
1 packet Bak Kut Teh Herbs
300g chicken meat - cut into bite sizes
2 whole garlic - cut the top a little bit to expose the cloves
2 tbsp dark soy sauce
1 1/2 oyster sauce
1 tsp sesame oil
Pepper and salt to taste
coriander leaves for garnishing
For The Dipping Sauce
slices of birds eye/red chillies
1 tbsp light soy sauce
1 tbsp lemon/lime juice
1tsp sugar
*** combine and stir all together

Preparation

Preparation10 min

Cook time1 hour

Simmer 3/4 liter of water and once heated through, put in the sachet, herbs, chicken and garlic.
Continue to simmer over low heat for another 1 hour or so.
Add in oyster and soy sauce, sesame oil, pepper and salt to taste.
Off the heat and it done.
Garnish the soup with coriander leaves.

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