Saturday, August 13, 2005

Chi Kut Teh

Make Chi Kut Teh today. Why called it Chi Kut Teh cause I’m using chicken instead of the spare ribs. Using Red Man Bak Kut Teh Spices. Taste wise good, family love it!

Chi Kut Teh

½ piece chicken
1 packet red man bat kut teh spices
15 pieces garlic,
2 liters water
4 – 6 pieces dang gui
3 cloves
1 cinnamon stick
3 tbsp wolfberries (kei chee)
Pepper, to taste
Salt, to taste

1. Bring water, garlic, cloves, cinnamon stick, dang gui and spices bag to boil for 30 minutes.
2. Add in the chicken, wolfberries and simmer for 30 to 40 minutes over low heat until meat is tender.
3. Add salt and pepper to taste. Use a ladle and scoop out excess oil that floats to the surface.
4. Serve hot with rice.


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