White Pepper Bak Kut Teh

  • Water 3200.0 ml
  • Fresh Chicken, washed and cut into pieces 1000.0 g
  • Old Garlic 300.0 g
  • Huai San (Chinese Yam) 4.0 g
  • Gan Cao (Glycyrrhiza Uralensis) 1.0 g
  • Dang Gui (Angelica Sinensis) 10.0 g
  • Dang Shen (Codonopsis) 4.0 g
  • White Peppercorn, stir fried and blended 40.0 g
  • Black Peppercorn, stir fried and blended 10.0 g
  • Yu Zhu (Solomon's Seal) 6.0 g
  • Chuan Xiong (Ligusticum Wallichii) 2.0 g
  • Rock Sugar 20.0 g
  • Knorr Concentrated Chicken Stock 1kg 100.0 ml
  • Wolfberries, soaked 5.0 g

With a rich assortment of Chinese herbs, garlic and peppercorns, this recipe conjures up a healthier alternative to Pork Rib Tea. The dang gui is known to possess warming properties that ward off the cold. Here's to health and longevity!



  1. White Pepper Bak Kut Teh

    • In a pot bring water to boil, add in all the ingredients and simmer with lid for 45mins.
    • Add in seasoning and simmer for another 15mins.
  2. Before Serving

    • Assemble ingredients into serving pot.
    • Bring pot to boil.
    • Ready to serve.