Calla Lily Recipes 食譜篇 - 雞肉骨茶 (CHI KUT TAY)

雞肉骨茶 (CHI KUT TAY)

Ingredients :-

1 litre of water

1 bag A1 Bak Kut Tech Spices

600g chopped chicken pieces, soaked, to soften

8 dried Chinese mushrooms

1 teaspoon kei chee

2 whole garlic bulbs

4 tablespoons soy sauce

1 tablepsoon think soy sauce

Salt and pepper to taste

4 stalks coriander

1. In a pot, bring 1 litre of water to boil. Add 1 A1 Bak Kut Teh Spices spice bag, 600g chopped chicken pieces, soaked, to soften, 8 dried Chinese mushrooms, 1 tablespoon kei chee and 2 whole garlic bulbs.

2. Bring to boil and season with 4 tablespoons soy sauce, 1 tablespoons thick soy sauce, salt and pepper to taste. Cook until chicken is tender, around 15 mins.

3. Serve hot with rice and garnish with 4 stalks coriander, cut into 3 cm lengths.