Comments on: Poached Chicken With Ginger & Soy Sauce

By: jayson gutierrez

jayson gutierrez — Fri, 11 Jun 2010 09:06:15 +0000

my father used to do this recipes when we are in baguio because of its spicy taste .

By: Murasaki Shikibu

Murasaki Shikibu — Fri, 13 Mar 2009 22:56:46 +0000

My mom used to make this when we were still living in the Philippines. I’m going to make this soon and make chicken meatball noodles with the remaining poaching liquid. :)

By: MAE

MAE — Mon, 09 Mar 2009 13:36:19 +0000

WHERE CAN YOU BUY THE SHAOXING WINE? tHANKS.

By: Frau

Frau — Mon, 09 Mar 2009 00:05:47 +0000

I wonder if this can be done in a crock pot?
I think I know what is for dinner tomorrow. Will let you know how it turns out.

By: jun

jun — Sat, 07 Mar 2009 05:55:45 +0000

are you referring to Chinese wolfberries that are commonly seen on their steam soup. when I went to Nanjing china I see them everywhere parang grass Lang sya even on the streets side mayroon.

By: jun

jun — Sat, 07 Mar 2009 05:47:51 +0000

hi betty q, actually each shop here have their own spice mixture. some Singapore coffee shop just do it with white pepper and garlic head. Malaysian bakuteh have more spice and darker in color. Parang adobo rin natin everyone has different preference.

By: betty q.

betty q. — Fri, 06 Mar 2009 17:06:34 +0000

Thanks, Jun for your Malaysian or Singaporean Bak Kuh Teh. It is different from the Chinese one. Besides the spices and the usual stuff in it, I have seen MIL’s soup with sea cucumber and dried longan and pieces of what looks like bark and ginseng and those little red berries that looks like puffed pinipig only they are reddish!

By: marissewalangkaparis

marissewalangkaparis — Fri, 06 Mar 2009 12:43:11 +0000

A relative who has a lechon manok chain used to sell a lot of the chicken skin chicharon.We loved it. It’s lethal bettyq….I don’t want my kids to have high blood early…hahaha…so delish but so baaaaaaaad……..Dont want to cook that na…..

By: chris

chris — Fri, 06 Mar 2009 10:05:36 +0000

jun, thank you very much for the recipe. kaya pala di ko ma-place ang lasa niya because of the many spices in it. again, many thanks and godbless!

By: jun

jun — Fri, 06 Mar 2009 06:22:48 +0000

Hi Chris et all,

Bak Kut Teh (Pork Bone Tea Soup). Here’s what I can share with you. Down here in Singapore a pre-packed Bak kut teh is readily available in any supermarket or convenience store.

I am assuming you can’t find any on your side and you want to do it from scratch.

(Bak kut teh spice) Wrap in muslin cloth and tie up:
1 tsp white peppercorns
1 tsp black peppercorns
1 tsp anise pepper or Szechuan pepper
1/2 tsp fennel seeds
1/2 tsp cumin seeds
3 cloves
1 star anise
1 piece cinnamon stick

Ingredients:
1 lb of pork ribs
3-4 garlic cloves
4 dried Shitake mushrooms (soaked and cut)
A handful of Tokwa

Seasoning:
(use singapore or malaysia soy sauce)
2 tablespoons of light soy sauce
1 teaspoon of dark soy sauce (Thick and dark)
1 tablespoon of oyster sauce
A few dashes of white pepper powder
Salt to taste

Sauce:

4-5 birdâ€™s eyes chilies
1 tablespoon soy sauce
1 tablespoon Indonesian ABC sweet soy sauce

Heat up a claypot of water until it boils. Add in the 3-4 head of garlic, pork ribs, mushrooms and Bak kut teh spices wrap in muslin cloth.

simmer in low heat for about 1 – 2 hours until the prok ribs is tender. Add in the seasoning and boil for another 5 minutes. Serve hot with white rice.