Bak Kut Teh (or Chik Kut Teh, if you prefer chicken)
Originated in China, it is a popular dish served in Malaysia, Singapore, and many other Asian countries. If you ever visit the areas of the Hokkien or Teochew community, you will find it often. You can add this high protein platter to your menu on your pregnancy days. We are sharing two versions here with you today: the original Bak Kut Teh, and if you prefer the pork-free option, Chik Kut Teh!
Equipment
- Pot
Ingredients
- 4 cups water
- 10 cloves garlic minced
- 1 tbsp black pepper powder
- 1 tbsp white pepper powder
- 1.5 star anis
- 1 tsp cinnamon
- 3 tsp dark soy sauce
- 1 pound pork ribs / chicken
- salt as required
Instructions
- Heat water in a large bowl.
- Add all of the ingredients to it, except the pork ribs or chicken.
- Let it boil over high heat. Mix salt as you require.
- Add the meat to the broth.
- Cook it for at least 1 hour 15 minutes.
- Check if the meat is tender.
- Once the meat becomes soft, turn off the flame. Serve it hot.
Nutrition
Calories: 473kcal
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