Chicken Bak Kut Teh 鸡肉骨茶

A piping hot bowl of Heavenly Rice paired with Mum’s signature Bak Kut Teh Chicken always hits the spot! 😋

Servings 4-5
Cooking Time 2 Hours
Skill Level Medium
INGREDIENTS
  • 1 whole chicken (about 600g), washed, innards removed
  • 2 packets bak kut teh spices
  • 8 clove garlic (with skin)
  • 20 pcs yu zhu (Solomon’s Seal, from Chinese medical halls)
  • 30 pcs wolfberries
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 3 litres water
  • 1 packet enoki mushrooms
  • Lettuce to garnish
INSTRUCTIONS
  1. Boil 3 litres of water.
  2. Add 2 packets of bak kut teh spices, 8 garlic cloves and 20 pcs yu zhu
  3. Cover and boil for 30 minutes.
  4. Add in one whole chicken and simmer for 1 hour.
  5. Add in 2 tbsp soy sauce,1 tbsp oyster sauce, 30 pcs wolfberries and 1 packet of enoki mushrooms.
  6. Serve hot, garnished with lettuce.
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