Herbal Chicken BKT with Garlic and Mushroom Rice
Herbal Chicken BKT with Garlic and Mushroom Rice
Serve up this delicious chicken recipe by Sarah Benjamin from Cooking for Love.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 30 minutes
  • Cooking Time 6 hours
  • Yield 6 servings
As seen on Cooking for Love
Ingredients
  • Chicken BKT:
  • 1 Chicken, chopped into 8 pieces
  • 1 kilogram Chicken Bones (around 6-8 back carcasses)
  • 1 kilogram Chicken Wings/Chicken Feet
  • 5 heads of Garlic, whole
  • 2 teaspoons Salt
  • 6 dried Shiitake Mushrooms, soaked in hot water until soft
  • 1 large bunch Enoki Mushrooms
  • 6 Tau Pok (bean curd puffs), rinsed and wiped dry, cut in half diagonally
  • 2 tablespoons Dark Soy Sauce
  • 1 tablespoon Light Soy Sauce
  • 3 Honey Dates
  • Sugar, to taste
  • Salt, to taste
  • 3 liters Water
  • Rice:
  • 6 cloves of Garlic, chopped
  • 4 tablespoons NeuVida Omega 9 Cooking Oil
  • 4 cups uncooked Jasmine Rice, rinsed (720ml)
  • 6 dried Shiitake Mushrooms, soaked in hot water until soft
  • Salt to taste
  • Herbal mix (alternatively, use a ready-made BKT herb packet):
  • 3-5 gram Dang Shen (Codonopsis Root)
  • 3-5 gram Dang Gui (Chinese Angelica Root)
  • 8-10 gram Yu Zhu jade Bamboo)
  • 3-5 gram Gan Cao (Licorice Root)
  • 8 white Peppercorns
  • 2 Star Anise
  • 1 stick Cinnamon
  • 3-5 gram Chuan Xiong (Szechuan Lovage Root)
  • 3-5 gram Huang Qi (Astragalus Root)
  • Condiments to serve with:
  • Sliced Red Chili and Birds Eye Chili mixed with Dark Soy Sauce, to taste
  • Fresh Coriander Leaves, to taste
  • You Char Kway, cut, to taste
Method
  1. CHICKEN BKT:
  2. It’s a good idea to start the chicken broth the day before making your Chicken Bak Kut Teh. In a large pot, combine the chicken bones, chicken wings or chicken feet and add enough water to just cover. Bring to a vigorous boil, and pour away the water, rinsing the chicken parts under cold water.
  3. Return the chicken parts to the pot, add 3 litres of cold water, and bring to the boil for another 10 minutes. Skim away any scum that rises to the surface.
  4. Turn the heat down, and leave to simmer away for 4-5 hours. Strain the broth through a sieve, and let cool. Transfer the broth to the fridge, and allow to chill until it has firmed up like jelly. There’ll be a layer of yellow fat on top; you can scrape that off and save it for other recipes. It’s also the perfect replacement for the vegetable oil in the garlic rice in this recipe.
  5. When ready to make your Chicken Bak Kut Teh, bring the chicken broth up to a boil.
  6. Tie up all the herbal mix ingredients in a muslin bag and add it to the stock.
  7. Add the honey dates, 6 shiitake mushrooms, the whole heads of garlic, and one teaspoon of salt. Turn down the heat and leave this to simmer, covered, for 1 hour.
  8. After 1 hour of simmering the soup, add in pieces of chicken meat and leave to simmer for another 30 minutes.
  9. Finally, add the light and dark soy sauce, tau pok and enoki mushrooms and simmer for another 5 minutes.
  10. To serve, remove the herb mix bag, taste and adjust the seasoning with salt, sugar, light and dark soy sauce, then garnish with fresh coriander. Serve alongside dipping sauce and you char kway, if you like.
  1. Rice:
  2. First, slice the remaining 6 soaked shiitake mushrooms thinly.
  3. In a large frying pan, heat the NeuVida Omega 9 Cooking Oil up over a medium heat. Add the chopped garlic, and cook for 2-3 minutes, until the garlic is uniformly golden brown and crispy. Don’t let it char too quickly. Dish out to a plate lined with paper towel. Set aside for garnish later.
  4. Remove access oil, leaving only 4 tablespoons of oil in the same pan. Add the sliced mushrooms, uncooked rice and salt to the pan. Mix well.
  5. Turn off the heat. Toss to coat each grain of rice with the fragrant oil. Transfer the rice to a rice cooker, and top up with water until you meet the line for ‘4 cups’. Fluff up before serving.

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