Chic Kut Teh With Yam Rice
Chic Kut Teh With Yam Rice
Try this quick and easy recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 35 minutes
  • Yield 2 - 4 servings
  • Yam Rice:
  • 2 cups Yam
  • 3 cups Rice
  • 2 cloves Garlic
  • 2 Shallots
  • 2½ tablespoons Dried Shrimps
  • 4½ cups Water
  • 5 Dried Mushroom
  • 2 tablespoons Dark Soy Sauce
  • 3 tablespoons Light Soy Sauce
  • 1 tablespoon Oyster Sauce
  • Salt
  • Sugar
  • 3 pinches White Pepper Powder
  • 1 teaspoon Sesame Oil
  • Chic Kut Teh:
  • 1 kilogram Chicken Wings
  • 1 Old Chicken
  • 2 bulbs Garlic
  • 2 litres Water
  • 6 Dried Chinese Mushroom
  • 1 packet Bak Kut Teh Herbal Mix
  • 1½ tablespoons Dark Soy Sauce
  • 3 tablespoons Light Soy Sauce
  • 2 tablespoons Oyster Sauce
  • Star anise
  • Salt
  • Rock sugar
  • 10 pieces Fried tofu pok [Beancurd Skin]
  • 1 Lettuce
  • 2 packets Enoki Mushroom
  • Baby Romaine
  1. For the Yam Rice:
  2. Cut yam into small dices, set aside.
  3. Chop garlic and shallots; soak dried shrimps and mushrooms in water.
  4. In a pan, fry chopped garlic, shallots, dried shrimps and finely diced mushrooms until fragrant.
  5. Add in yam to sauté for a while; add in rice to continue sauté.
  6. Season with dark soy sauce, light soy sauce, oyster sauce, salt, sugar, white pepper powder and sesame oil to taste.
  7. Add water to boil.
  8. Once boiled, turn fire to low. Simmer for about 20 minutes with the pot covered.
  1. For the Chic Kut Teh:
  2. In a stock pot add in the cleaned old chicken and cold water.
  3. Add in the herbs, garlic and spices. Bring up to boil then simmer.
  4. Cover the pot and gently simmer on low heat for about an hour.
  5. Mean while, cut out the boxing from the wing. Score, soak the dried mushrooms in hot water (save the liquid for the rice)
  6. Mix together 3 tablespoons of light soy and 2 tablespoons of oyster sauce with white pepper and marinate the chicken for about 15 mins.
  7. Preheat oven to about 180°C
  8. Place the chicken on the oven rack and roast them till they are nice and brown
  9. When stock is done simmering for about an hour, remove the chicken and sieve the stock into a new pot
  10. Return the spices and the herb pouch into the pot
  11. Add in the fried bean curd, soaked mushrooms, and continue to simmer until it’s soft.
  12. When tender, add in the chicken and season with oyster sauce, and dark soy for colour
  13. Add salt only if necessary
  14. Lastly add in the enoki mushrooms and romaine.

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