Inspired by a friend’s posting of a link on traditional Bak Kut Teh soup that was sweetened by sugar cane, I used some dried sugar cane and arrow root as substitute for fresh sugar cane. The broth was made from the yummy chicken broth that was he result from poaching two Hainanese chicken, so lots of flavors in the soup. In the cheese cloth pouches are garlic, the dried sugar cane, arrow root, white pepper corn. I also added red dates and Geri/ wolf berries at the end after the ribs are cooked. Can’t wait to dip the ribs into dark soy sauce with cut red chillies!
Have a beautiful weekend!