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I Cook Chikuteh

Eating out has been a weekend affair for David and I. However, last weekend, instead of eating out as usual, I decided to cook chikuteh, the sister version of bak kut teh.

In chikuteh, you use chicken meat. Chi means chicken in Mandarin. In bak kut teh, you use pork meat, ribs, and innards. Bak kut means meat and bones in Hokkien. And knowing pork being the main meat consumed by the Chinese, bak kut automatically means pork and its equivalent. :)

Here's the link of my first attempt at cooking chikuteh. This would be my second attempt. :)

Ingredients 

Chikuteh herbs & spices mix pack (Claypot brand), butterhead (to replace sayur minyak or yao mak), tofu pok (fried tofu balls), Inoki mushroom, Chinese mushroom, button mushroom, garlic, and chicken breast meat.

How Do I Cook?

  • Bring water to boil with the soup mix packs, garlic (de-skinned but retain the bulbs, don't smash or chop them), and chicken breast meat (prepared into bite-sized chunks).
  • After 30 minutes or so, add in Chinese mushrooms (soaked), button mushroom (halved or whole), Inoki mushroom (shredded), and tofu pok (halved).
  • Let the soup simmers for another 20 minutes.
  • Butterhead goes in last, about 5 minutes before switching off the heat.
  • Add soy sauce and salt before serving.
 
Nom! Nom!

Here's a bowl of wonderful chikuteh, the perfect meal on a breezy afternoon. :)


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