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Ingredients
- Serves 3-4 people
chik kut teh:
1 whole old chicken, cleaned
1kg chicken wings
2 bulbs garlic
10pc fried tofu puff (tofu pok)
3 sheets dried bean curd skin
2 packets Enoki mushroom
2L water
6 dried Chinese mushrooms
1 packet Bak Kut Teh herbal mix spices in a cloth pouch
1 ½ tbsp dark soy sauce
3 tbsp light soy sauce
2 tbsp oyster sauce
1g ground white pepper
15ml Shaoxing rice wine
5g white sugar
10g rock sugar
400ml vegetable oil
yam rice:
250g yam
384g uncooked jasmine rice
2 cloves garlic
1 large red onion
2 ½ tbsp dried shrimps
1L water
5 dried Chinese mushrooms
2 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp oyster sauce
2g ground white pepper
1 tsp sesame oil
400ml vegetable oil
Chik Kut Teh
Contrary to popular belief, Bak Kut Teh doesn’t necessarily have to be made with pork. “Bak” means meat, “Kut” means bones, and “Teh” means tea - so it’s safe to say that Bak Kut Teh can comprise of any form of meat, bones and herbs. Since my family doesn’t cook pork at home, I’ve made a version of the dish using chicken wings. Wings, in particular, contain a lot of collagen that perfectly contributes to the flavor and consistency of the soup. Together with an additional serving of Yam Rice, this Chik Kut Teh is guaranteed to open up your mind (and palate!) to new ways of enjoying this traditional dish.
- Hard
- 15 min
- 150 min
- 15 min
- 5 steps
- 29 Ingredients
- Hard
- 5 steps
- 29 Ingredients
- 15 min
- 150 min
- 15 min
Instructions
-
Prepare the soup stock
- Using your hand, smash 2 bulbs of garlic to separate the cloves. You do not need to remove the skin.
- In a large stock pot, add the old chicken, Bak Kut Teh herbal mix, and the garlic cloves and water. Bring to a boil.
- Once it boils, cover the pot and lower the heat to a simmer, for about an hour.
-
Prepare the ingredients for Chik Kut Teh
- Cut the chicken wings into parts, separating the boxing. Score both sides of each chicken wing piece.
- Pour the liquid onto the chicken wings, mix well to ensure they are evenly coated and marinate them for about 15 mins.
- Soak the dried Chinese mushrooms in hot water.
- In a bowl, mix the light soy sauce, oyster sauce, sugar, Shaoxing rice wine and white pepper together.
- Remove the Chinese mushrooms from water, score the tops, and cut them into halves. Remove the stalks and add them and the mushroom liquid to your stock pot for extra flavor.
- Preheat an oven to about 180°C.
- Place the chicken wings on an oven rack and brush them with about 100ml vegetable oil.
- Roast the chicken wings until they are brown, then set them aside to cool.
-
Let the Chik Kut Teh simmer
- Cut the tofu puffs into halves.
- Cut the bean curd sheets into smaller pieces.
- Heat up a pan on the stove with about 300ml vegetable oil.
- Deep fry the bean curd skin and place them on paper towel to absorb excess oil.
- In a clay pot, place a layer of sliced soaked Chinese mushrooms on the bottom, followed by a layer of the tofu puffs.
- When the stock is done simmering for an hour, remove the chicken and strain the stock into your clay pot, using a sieve.
- Place the clay pot on the stove to simmer. This gives the ingredients time to soak up the flavors from the stock, and the mushrooms to soften.
-
Prepare the yam rice
- Wash and drain the uncooked white rice.
- Slice the yam into 1 inch thick slices and remove the skin. Cut the yam into cubes.
- Heat about 300ml oil in a pan and deep fry the yam cubes. Place them on paper towel to remove excess oil.
- Peel and finely chop the red onion and garlic. Mix them together.
- Heat about 100ml vegetable oil in a pan and fry the dried shrimps.
- Once the shrimps are fragrant, add the chopped red onion and garlic to the pan.
- Once fragrant, add the washed rice to the pan.
- To the pan add light soy sauce, dark soy sauce, fried yam cubes, ground white pepper and mix well.
- Scoop the rice into another clay pot. Place the clay pot on the stove and turn on the heat.
- Add about 400ml water to the clay pot. Stir well, cover the clay pot and simmer for 20min, or until the rice is cooked.
- After the yam rice is cooked, stir in the sesame oil.
-
Finish the dish
- Add the chicken wings to the clay pot for Chik Kut Teh. The liquid from the pot will rehydrate the chicken wings.
- Add enough stock from the stock pot to cover the chicken wings.
- Add oyster sauce and dark soy sauce for color, and the rock sugar.
- Lastly, add the Enoki mushrooms to the clay pot and simmer for 5min.
- Top the Chik Ku Teh with the fried bean curd sheets.
- The 2 dishes are ready to be served!
Plate and Serve!
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Ingredients
- Serves 3-4 people
-
chik kut teh:
1 whole old chicken, cleaned
1kg chicken wings
2 bulbs garlic
10pc fried tofu puff (tofu pok)
3 sheets dried bean curd skin
2 packets Enoki mushroom
2L water
6 dried Chinese mushrooms
1 packet Bak Kut Teh herbal mix spices in a cloth pouch
1 ½ tbsp dark soy sauce
3 tbsp light soy sauce
2 tbsp oyster sauce
1g ground white pepper
15ml Shaoxing rice wine
5g white sugar
10g rock sugar
400ml vegetable oil
-
yam rice:
250g yam
384g uncooked jasmine rice
2 cloves garlic
1 large red onion
2 ½ tbsp dried shrimps
1L water
5 dried Chinese mushrooms
2 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp oyster sauce
2g ground white pepper
1 tsp sesame oil
400ml vegetable oil
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