Chicken Bak Kut Teh

cooking-time30min cooking-servings6 SERVINGS


  • 2 pscks Sadia Chicken Griller, chopped
  • 2 Bak Kut Teh Herb Sachets
  • 8 bulbs of Garlic
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce
  • 2 litres of Water
  • 1 tbsp Ground White Pepper
  • 2 Carrots, roughly chopped
  • 50g packet of dried Shiitake Mushrooms
  • 100-150g packet of Tofu Puffs
Optional :
  • Chili padi
  • Coriander


  1. Add chicken to a pot, and fill with water until chicken is submerged. Bring to a boil to parboil chicken (until it is no longer pink). Remove chicken and discard the water.
  2. Rehydrate the dried shiitake mushrooms and slice thinly. 
  3. Place parboiled chicken in a clean pot with 2L of water, and add all ingredients except the tofu puffs.
  4. Stir well to incorporate seasoning into the soup and bring the brew to a boil. Once boiling, lower the heat to a simmer. Cover with a lid and let simmer for 30 – 60 minutes.
  5. Add the tofu puffs in the last 5-10 minutes so they don't get overcooked.
  6. Add the coriander to your bowl of soup if you like, and mix chopped chili padi with dark say sauce to accompany your meal. Serve with rice, or mee sua!

Chicken Griller (Without Giblets)

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