Recipe: Chic Kut Teh

During the MCO months, the protein I could get my hands on most easily was chicken. We were craving bak kut teh, so I made my version of chic kut teh using chicken drumsticks and it turned out great! Best of all, chicken cooks faster than pork, so your meal can be ready in as short as 30 minutes (vs 2 hours if using pork ribs). So next time you are craving for a hot soupy meal, give chic kut teh a go!

Chic Kut Teh (Chicken Bak Kut Teh)
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 30-40 minutes
Serves 4


Ingredients
6-8 chicken drumsticks, skin on
1.2 - 1.5l water
1 sachet Eu Yan Sang bak kut teh herbs (or any other brand)
6 clove garlic, cut slits in centre
1 tsp salt
1-2 tbsp light soy sauce
12 Chinese mushrooms, soaked and stalks trimmed
1 pack enoki mushroom, trimmed
1/2 tsp Maggi chicken stock concentrate (optional)


1. In a large pot, place water, herb sachet and garlic and bring to a boil over medium high heat. Once boiling, add the chicken and Chinese mushrooms and simmer over medium low heat, covered, for 30 minutes, until chicken is tender and falls off the bone easily.

2. Season with light soy sauce and salt. You may also add some chicken stock concentrate, but this is completely optional. Add the enoki mushrooms and cook for a further 2 minutes.

3. Serve with rice and greens on the side, along with a dipping sauce of finely chopped garlic, cili padi and light soy sauce.
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