On top: Kids version
Toddler friendly chi kut teh…imitation, of course using natural ingredients
I actually planned this one pot in expectation of water disruption in some parts of Klang Valley. Glad that the water disruption didn’t happen. Instead, everyone at home had a yummy and hot meal on this rainy day!
The recipe:
First, we need to make the broth:
-Chicken bones
-Carrot
-Celery (vital for chi kut teh taste)
-Garlic
-Tomato
-Star anise (vital for chi kut teh taste)
-Cinnamon stick (vital for chi kut teh taste)
-Shimeji mushrooms
-Shiitake mushrooms (vital for chi kut teh taste)
-Red dates
-Wolfberries
Boil them for 30 minutes.
Then add in chicken pieces (marinated with sesame oil). Let it boil for another 20 minutes.
At this point, I removed the kids’ portion.
For the adults’ portion, I further added ‘dong guai’, dark soy sauce, light soy sauce and oyster sauce. I boiled it for 10 minutes before adding fu chok and tau pok! Let it simmer and done!
Onion rice: Just boil rice with shallots oil. I topped with fried shallots when it is done.
I also made balanced vege with garlic sauce (garlic oil, oyster sauce, soy sauce and sesame oil).
For the toddler, I made macaroni for her with the kids’ portion.
The toddler chewing on the chicken bone <here>
The elder girl had the chi kut teh with rice:
