Breakfast · Budget · Chinese · Fast & Easy · Mains · One Dish Meals · Pork · Singapore local favourites · Soup · Thermos · Uncategorized

Teochew Bak Kut Teh with Thermos Shuttle Chef 潮式肉骨茶

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Bak Kut Teh is one of Singapore’s most beloved dished. I made the teochew style one this time and it is peppery, flavourful, appetizing and very comforting. I don’t understand why people here only uses premixes as this is actually very easy to cook. The ingredients are simple and thermos makes the cooking even easier than it already was. I promise that you will never have to buy premixes again after you try this recipe! 😛

Ingredients:

  1. 1L chicken stock
  2. 12 chicken feet
  3. 600g prime ribs
  4. 1 tbsp white peppercorns
  5. 1 star anise
  6. 1 cinnamon stick
  7. 2 bulbs garlic
  8. Salt
  9. 1 can of mushrooms
  10. Coriander

Method:

  1. You may wish to blanch your chicken feet and ribs if you want. Some people prefer not doing it for more flavour.
  2. Toast peppercorns in a dry pan over low heat until it “jumps”.
  3. Lightly crack the pepper and set aside.
  4. Place garlic, pepper, cinnamon stick and star anise in a herb bag.
  5. In a 3L thermos, bring chicken stock to boil and add in ribs, chicken feet and herb bag.
  6. Transfer to outer pot and set aside for at least 8 hours. For a thicker and more flavourful soup, i cooked mine in thermos for about 16 hours, reheating every 8 hours. The end result is extremely thick and yummy.
  7. Remove chicken feet with a strainer, add in mushrooms and season with salt before serving. Garnish with coriander.
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