Chick-Kut-Teh

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!

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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

Asian

Southeast Asian

Chicken/Duck

Soup

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Preparation

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.
Before Serving
- Assemble ingredients into serving pot.
- Bring pot to boil.
- Ready to serve.