Bak kut teh is essentially a Singaporean dish. It originates from the Chinese community here and uses a potpourri of Malay and Indian spices.
- 1 whole spring chicken (about 600 g), washed, innards removed
- 8 garlic cloves (with skin)
- 10 pcs dang shen (codonopsis root, from Chinese medical halls)
- 20 pcs yu zhu (Solomon’s Seal, from Chinese medical halls)
- 30 pcs wolfberries
- 3 litres water
- Coriander leaves, to garnish
- 2 pkts bak kut teh spices
- 2 tbsps white peppercorns
- 1 tsp salt
- 2 tbsps dark soy sauce (or more if you prefer a darker broth)
Immerse the spring chicken into a pot of boiling water. Once the water comes to boil again, cook chicken for a further 1 to 2 mins to draw out blood and juices. Remove the chicken from pot and rinse gently under running water.
In a clean pot, bring 3 litres of water to boil. Add in garlic, herbs and seasoning, except coriander leaves. Stir to mix well, then add chicken back in.
Bring to boil. Turn fire to low, and simmer for 1 hour, covered, till the chicken is tender. Serve hot, garnished with coriander leaves
Photo: Sam Leong