Chicken Bak Kut Teh - Singapore
An easy rice cooker version of Singaporean bak kut teh made with chicken, garlic and a herb sachet in a peppery broth.
Ingredients
| 500 g | chicken breast, skin-on | |
| 1 | A1 Bak Kut Teh herb sachet | |
| 8 clove | garlic | |
| 1 tbsp | 15 ml | dark soy sauce |
| 1 tbsp | 15 ml | light soy sauce |
| 1 tbsp | 15 ml | oyster sauce |
| 1 tsp | 5 ml | ground white pepper |
| 1 litre | water | |
| as needed | carrots (vegetables) | |
| as needed | butternut squash / pumpkin (vegetables) | |
| as needed | broccoli (vegetables) | |
| 1 | medium onion, cut in half (aromatics, optional) | |
| 2 | cilantro roots (aromatics, optional) | |
| 1 tsp | 5 ml | ginger (aromatics, optional) |
| 1 tsp | 5 ml | galangal (aromatics, optional) |
| to garnish | cilantro, to garnish |
Instructions
- In the rice cooker pot, add chicken, garlic, additional aromatics (if using), and the bak kut teh herb sachet. Pour water over the ingredients. Stir in dark soy sauce, light soy sauce and oyster sauce.
- Close rice cooker, and set to cook on "soup" setting if available, or time it to cook for 1 hour.
- Cut the vegetables equally. At the last 20 minute mark, open the rice cooker lid and add the chopped vegetables. Close lid and let it continue to cook.
- Once the timer sets off, bak kut teh is ready. Add ground white pepper and cilantro before serving.