Bak kut teh is essentially a Singaporean dish, usually cooked with pork ribs, some are peppery, some are herbal and some are in black broth. Depending on which dialect group, and your own preference.
My husband and in laws loves bak kut teh but my husband don't fancy pork ribs. I was ecstatic when I stumbled on this recipe that uses spring chicken instead of pork ribs.
In celebrating of flavours of Home for our National Day (9 Aug) and DanielFoodDiary mini-fete - Singapore food bloggers unite to #CookForFamily I decided to whip up this dish for my family.
Recipe: Spring Chicken Bak Kut Teh
• 3 litres water
• 1 whole spring chicken (about 600g, but i use 1kg)
• 8 garlic cloves (with skin)
• 20g dang shen (codonopsis root, from Chinese medical halls)
• 30g yu zhu (solomon's Seal, from Chinese medical halls)
• 20g wolfberries
• coriander leaves to garnish
• 2 pkts bak kut teh spices (i use A1 Rempahan Bak Kut Teh Spices)
• 2 tbsp white peppercorns or more if prefer a peppery taste
• 1 tsp salt
• 2 tbsp dark soy sauce or more if prefer a darker broth
1. Immerse the spring chicken into a pot of boiling water. Once the water comes to boil again, cook chicken for a further 1-2 minutes to draw out blood and juices.
2. Remove the chicken from pot and rinse gently under running water.
3. 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.
4. Bring to boil then turn to low and simmer for 1 hour, covered, till the chicken is tender.
5. Serve hot, garnished with coriander leaves.
Recipe inspired by: Chef Sam Leong
We like the detectable yet mild fragrant of herbal but the white pepper is subtle in flavor, perhaps I will increase to 3-4 tablespoon next time. My husband commented that the overall was flavoursome.
Now bak kut teh can be enjoyed by everyone even for people who don't take pork.