Bought A1 packet chicken kut teh at a nearby grocery. Got 3 Maryland chicken, and 1 chicken breasts on sale. This following the method on the packet. I use stove rather than slow cooker; guess laziness and can’t wait for a few hours more.

“Chicken kut teh is a popular Chinese hawker dish in Singapore and Malaysia. Roughly translated as “meat bone tea”, it is traditionally pork rib stewed in a herb infused broth. Herby, peppery, nutritious, this soup is perfect for the rainy weather we are experiencing recently in Singapore. There are two versions in Singapore; a peppery Teochew-style and a more herby Hokkien version. These days, bak kut teh herb sachets are easily available in supermarkets.”

I parboiled it. I find that it has a stronger, gamey smell. Parboiling will help to remove it. Even though, the instruction didn’t say to do it. Trial and error experiment. My chicken kut teh is herbal flavoured, and delicious. Let’s cook!!

Ingredients

3 chicken Maryland skin on
1 chicken breast skin off
2 sachets chicken kut teh
4 bulbs garlic with skins on
1 1/2 Tbs dark soy sauce
1 1/2 Tbs oyster sauce
1 Tbs light soy sauce
10 dried goji berries
2 sticks dang shen
2 pieces yu zhu
2 pieces huai shan
1 piece bei qi
2 L water
salt

Method

Add both chicken Maryland to a pot, and fill with water until it covers the chicken. Bring this to a boil to parboil the chicken. Take out chicken once it is not pink anymore. Discard the water. Rinse all herbs under running water.

Clean the pot, add back the parboiled chicken Maryland, chicken breasts, and all of the herbs. Add all of the sauces, bulb garlic, and the 2 sachets. Stir to incorporate seasoning well into the soup. Turn down heat to low and let simmer for at least 2 hours. Remove all froth on the surface of the soup.

Season with salt to taste, turn the heat back up and bring the soup to a boil for 10 minutes; before turning off the heat. Removed all the herbs ingredients, and garlic skins. Serve hot with a bowl of rice and a cup of tea. Enjoy!!!

https://helenscchin.com/2018/10/01/chicken-kut-teh/

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