Herbal Chicken BKT with Garlic and Mushroom Rice - Panasonic Cooking x AFC

Recipe courtesy of Sarah Benjamin



  1. It’s a good idea to start the chicken broth the day before making your Chicken Bak Kut Teh. In a large pot, combine the chicken bones, chicken wings or chicken feet and add enough water to just cover. Bring to a vigorous boil, and pour away the water, rinsing the chicken parts under cold water.
  2. Return the chicken parts to the pot, add 3 litres of cold water, and bring to the boil for another 10 minutes. Skim away any scum that rises to the surface.
  3. Turn the heat down, and leave to simmer away for 4-5 hours. Strain the broth through a sieve, and let cool. Transfer the broth to the fridge, and allow to chill until it has firmed up like jelly. There’ll be a layer of yellow fat on top; you can scrape that off and save it for other recipes. It’s also the perfect replacement for the vegetable oil in the garlic rice in this recipe.
  4. When ready to make your Chicken Bak Kut Teh, bring the chicken broth up to a boil.
  5. Tie up all the herbal mix ingredients in a muslin bag and add it to the stock.
  6. Add the honey dates, 6 shiitake mushrooms, the whole heads of garlic, and one teaspoon of salt. Turn down the heat and leave this to simmer, covered, for 1 hour.
  7. After 1 hour of simmering the soup, add in pieces of chicken meat and leave to simmer for another 30 minutes.
  8. Finally, add the light and dark soy sauce, tau pok and enoki mushrooms and simmer for another 5 minutes.
  9. To serve, remove the herb mix bag, taste and adjust the seasoning with salt, sugar, light and dark soy sauce, then garnish with fresh coriander. Serve alongside dipping sauce and you char kway, if you like. 


  1. First, slice the remaining 6 soaked shiitake mushrooms thinly.
  2. In a large frying pan, heat the vegetable oil up over a medium heat. Add the chopped garlic, and cook for 2-3 minutes, until the garlic is uniformly golden brown and crispy. Don’t let it char too quickly. Dish out to a plate lined with paper towel. Set aside for garnish later.
  3. Remove access oil, leaving only 4 tablespoons of oil in the same pan. Add the sliced mushrooms, uncooked rice and salt to the pan. Mix well.
  4. Turn off the heat. Toss to coat each grain of rice with the fragrant oil. Transfer the rice to a rice cooker, and top up with water until you meet the line for ‘4 cups’. Fluff up before serving.



Chicken BKT Ingredients:

  • 1 Chicken, chopped into 8 pieces
  • 1kg Chicken Bones (around 6-8 back carcasses)
  • 1kg Chicken Wings/Chicken Feet
  • 5 heads of Garlic, whole
  • 2tsp Salt
  • 6 dried Shiitake Mushrooms, soaked in hot water until soft
  • 1 large bunch Enoki Mushrooms
  • 6 Tau Pok (bean curd puffs), rinsed and wiped dry, cut in half diagonally
  • 2tbs Dark Soy Sauce
  • 1tbs Light Soy Sauce
  • 3 Honey Dates
  • Sugar, to taste
  • Salt, to taste
  • 3litres Water 

Rice Ingredients:

  • 6 cloves of Garlic, chopped
  • 4 tbs Vegetable Oil
  • 4 cups uncooked Jasmine Rice, rinsed (720ml)
  • 6 dried Shiitake Mushrooms, soaked in hot water until soft
  • Salt to taste

Herbal mix (alternatively, use a ready-made BKT herb packet)

  • 3-5g Dang Shen (Codonopsis Root)
  • 3-5g Dang Gui (Chinese Angelica Root)
  • 8-10g Yu Zhu jade Bamboo)
  • 3-5g Gan Cao (Licorice Root)
  • 8 white Peppercorns
  • 2 Star Anise
  • 1 stick Cinnamon
  • 3-5g Chuan Xiong (Szechuan Lovage Root)
  • 3-5g Huang Qi (Astragalus Root)

Condiments to serve with:

  • Sliced Red Chili and Birds Eye Chili mixed with Dark Soy Sauce, to taste
  • Fresh Coriander Leaves, to taste
  • You Char Kway, cut, to taste