Chick kut teh


For The Soup/Broth
1 packet Bak Kut Teh Herbs

300g chicken meat - cut into bite sizes
2 whole garlic - cut the top a little bit to expose the cloves
2 tbsp dark soy sauce
1 1/2 oyster sauce
1 tsp sesame oil
Pepper and salt to taste
coriander leaves for garnishing

For The Dipping Sauce
slices of birds eye/red chillies
1 tbsp light soy sauce
1 tbsp lemon/lime juice
1tsp sugar
*** combine and stir all together


Simmer 3/4 liter of water and once heated through, put in the sachet, herbs, chicken and garlic.
Continue to simmer over low heat for another 1 hour or so.
Add in oyster and soy sauce, sesame oil, pepper and salt to taste.
Off the heat and it done.
Garnish the soup with coriander leaves.