Chicken, 1/2 bird, cut onto large chunks
A1 Bak Kut Teh herbs, or herbs from local Chinese Medicine shop, 1 packet
Kei Chi, 1/4 cup
Garlic, 1 bulb
Monkey Head Mushroom, 1 packet Salt to taste
Vegetable (eg Sawi, lettuce...), cut onto 1 inch length
Yau char kwai (chinese crullers), 2 pcs, cut into bite size
Light Soya Sauce, 3 tablespoons
Dark soya sauce, 1/2 teaspoon
Pour the desired amount of water in a pot and bring to a boil. Add in the bak kut teh herbs, kei chi, light soya sauce, dark soya sauce, chicken and garlic. Boil for around 45 minutes. Add salt to taste. Put in the monkey head mushroom and boil for around 5 minutes. Then put in the vegetable and boil for another 1 minute. Put the soup in a bowl and garnish with parsley. The soup is best eaten with rice and yau char kwai(Chinese Crullers).
This is how monkey head mushroom looks like!