Bak Ku Teh, a popular herbal soup that is dark in color that uses pork ribs, meat, etc. But there is another version that uses chicken. This is my first time uses chicken drumsticks for this soup because I believed the pork ribs made the soup sweeter. After trying this, I can say it was good with chicken too, the drumsticks tasted good with the herbal flavor in it. I loved to add boiled eggs and taufu pok (fried beancurd puff) in mine. I was planning to create a marble eggs in this but decided against it at the last minute because I was afraid a piece of the egg shell might fall off and my daughter might accidentally drank it. Thus no beautiful marbling effect with my boiled eggs here.
For this chicken dark herbal soup, I just used the A1 Bak Kut Teh premix that easily available at any supermarket in Malaysia. I always bought some of these to bring back here whenever I am back in Malaysia. Got to stock up on food that I can't get it here right? I noticed there were two types, one was without the Chinese herbs, just the premix and was selling at a cheaper rate. The other one was in bigger packaging and included some Chinese herbs in it. I bought the one with herbs and just followed the packet direction in cooking this. My hubby bought some fried yu tiao from Denver and we had this soup with some yu tiao just liked how I used to eat back in Malaysia.
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