Malaysian Herbal Soup (Bak Kut Teh)



6 chicken thighs with bones
1 packaged herbal soup base
8 cups of water
3 tablespoons of oyster sauce
3 tablespoons of thick soy sauce
3 tablespoons of light soy sauce
1 tablespoon of sesame oil
1 pack oyster mushroom
1 pack shiitake mushroom
1 pack enoki mushroom
6 cubes of fried bean curd
half a pe-tasi (Chinese romaine lettuce)
2 sticks of fried Chinese twist crullers


Brown chicken thighs in a casserole. Once brown add water, soy sauce, sesame oil, oyster sauce, and the herbal soup base. Bring to a boil. Add the rest of the ingredients and continue to cook for 2 minutes. Serve over steamed jasmine rice. Garnish with fried Chinese twist crullers.

This is a favorite Chinese Malaysian dish. Because Malaysia is an Islamic country, the ingredients were altered, substituting chicken for pork so that everyone can enjoy it. The flavor of bone marrow is key to this soup’s success.
— Tattfoo Tan