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White Pepper Bak Kut Teh

  • Water 3200 ml
  • Fresh Chicken, washed and cut into pieces 1000 g
  • Old Garlic 300 g
  • Huai San (Chinese Yam) 4 g
  • Gan Cao (Glycyrrhiza Uralensis) 1 g
  • Dang Gui (Angelica Sinensis) 10 g
  • Dang Shen (Codonopsis) 4 g
  • White Peppercorn, stir fried and blended 40 g
  • Black Peppercorn, stir fried and blended 10 g
  • Yu Zhu (Solomon's Seal) 6 g
  • Chuan Xiong (Ligusticum Wallichii) 2 g
  • Rock Sugar 20 g
  • Wolfberries, soaked 5 g
  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.