Chick kut teh

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

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Preparation

• 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.