Herbal Bak Ku Teh 药材肉骨茶
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 1 pork big bone, blanched
  • 500g pork ribs, blanched
  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tsp salt
  • 1 tbsp white peppercorns
  • 1 whole bulb of garlics
  • 1.5L water
  • 6-8 pcs tofu puffs
  • 6 pcs beancurd knots
  • 1 pack enoki mushrooms
  • 10 pcs button mushroomsTo Serve with :
  • Some lettuce
  • Some fried fritters
  • Some diced chilliesChinese Herbs (or can be replaced by 1 pack of ready herbal bak ku teh mix) :
  • 1 tbsp wolfberries (枸杞子)
  • 5 pcs red dates (红枣)
  • 10 pcs lily bulb herb (百合)
  • 3 pcs Solomon's seal (玉竹)
  • 3 pcs Licorice root (甘草)
  • 10 pcs chuan xiong (川芎)
  • 3 pcs Chinese yam (淮山)
  • 4-5 pcs Codonopsis root (党参)
  • 4-5 pcs Chinese Angelica root (当归)
  1. Place all the chinese herbs except wolfberries and red dates, in a soup stock bag. Place the white peppercorns in another soup stock bag.
  2. Add both the soup stock bags and garlics into the water. Bring to a boil. Add the pork big bone and pork ribs to the soup. Cook till it boils again and reduce to a simmer. Cover the pot and allow it to simmer for 30 minutes.
  3. Open the cover occasionally to skim away the oils and impurities that float on the surface of the soup.
  4. Add the light and dark soya sauce and salt and stir to mix well. Cover and continue cooking for another 1 hour.
  5. Remove all the soup stock bags and add the red dates before cooking for another 15 minutes.
  6. Remove the pork big bone and add the tofu puffs, beancurd knots, enoki and button mushrooms and cook for a further 5 minutes. Off flame.
  7. Add some lettuce if desired and serve hot immediately with some fried fritters and diced chillies.
Recipe by Eat What Tonight at https://eatwhattonight.com/2019/01/herbal-bak-ku-teh/