Chick Feet Kut Teh, Anyone Interested?

I would always ask for extra chicken feet from the chicken stall owner in Kepong Baru wet market whenever I buy chicken from him. The friendly boss would obliged by giving me whole bunch of them! It is real nice to chew on the tendons of the chicken feet. Chicken feet is a must have whenever I ate at dim sum restaurants. My friend told me that it is good for my joints but I am not really sure whether it is true or not. Hope that it can cure my knee injuries sustained during my half marathon running days! Anyway, I decided to throw in some of the chicken feet into my Chick Kut Teh. I had a nice meal of Chick Feet Kut Teh with cili padi (bird eye chili) in soya sauce!

My post on Bak Kut Teh recipe
1) Chick Kut Teh Recipe
2) Bak Kut Teh Recipe
3) Vegetarian Veg Kut Teh Recipe

Chick Kut Teh Recipe – Chicken Herbal Soup (Halal)

Factory pre packed BKT herbs & spices. The second one is from a Chinese Medicine shop. You can use either one, but the freshly packed herbs from Chinese Medicine shop has stronger herbal taste. Yummy Chick Kut Teh Chick Kut Teh is the chicken meat version of Bak Kut Teh(BKT are normally cooked with pork). You can either use factory pre packed Bak Kut Teh(A1 in picture above) or get the local Chinese Medicine Shop to pack the herbs for you. Ingredients 1) Pre packed Bak Kut Teh spices, 1 packet (A1 comes with 2 sachets, Use one sachet for 5 bowls of water) 2) Chicken, 1/2 , cut into large pieces 3) Fried Fluffy Bean Curd (Toufu Pok), 10 pcs 4) Oysters Mushroom, 10 pcs 5) Young Corns, 10 pcs, cut half 6) Fu Chuk (Fried bean curd), 10 pcs 7) Garlic, 1 bulb 8) Oyster sauce, 2 table spoons 9) Light Soya Sauce, 7 table spoons 10) Thick Soya Sauce, ½ teaspoon 11) Enoki Mushroom, 1 packet, cut off the roots and wash clean 12) 5 bowls of water 13) Salt to taste 14) Sawi (Choy Sum) Vegetable, 1 bunch, wash and cut 14) *Lycium berries (Kei chi), around 1 table spoon (optional, added for extra flavour) 15) *Tong Kwai, 2 pcs (optional, for extra flavour) *Note, I add this two herbs if I am using Factory pre packed BKT spices. Put 5 bowls of water into a pot and bring to a boil. Add in the pre packed spices, Kei chi (optional), Tong Kwai(optional), chicken and garlic. Boil for around 20 minutes. Then add in light soya sauce, thick soya sauce, and oyster sauce. Put in the young corns, tofu pok, fu chuk, oyster mushroom and salt to taste. Add Enoki mushroom and Choy sum just before you are going to serve the dish so that they will remain crunchy. CKT is best eaten with steamed rice and You Char Kueh (Chinese Crullers). Related Post on Bak Kut Teh, Vegetarian version :Veg Kut Teh http://peteformation.blogspot.com/2008/09/bak-kut-teh-recipe-pork-herbal-soup-non.html http://peteformation.blogspot.com/2008/06/food-dry-bak-kut-teh-restaurant-shun.html