Well here we go…….
Hmm it might look similar but guess what???==> It’s Chick Kut Teh!!!
Yup, Chick Kut Teh is a popular Chinese soup commonly served in Malaysia with chicken meat instead of pork. It is usually eaten with rice and vegetable served with youtiao (strips of fried dough dipped into the soup). Chick-Kut-Teh is a halal version of dish that can be consumed by Muslim and became a lot of restaurant owners’ remedy of pork meat substitute during the SARS outbreak in Asia. Besides, many different types of Chinese herbs are added in it to give better taste. According to the traditional Chinese medicine’s philosophy, “Yin” and “Yang” are two topographical terms to describe the effect of Chinese medicines to human body. These two components has effect that oppose each other, however, they are mutually independent at the same time (china.org.cn, n.d.). These two components should always be in balance; otherwise may result in occurrence of diseases.
The general ingredients of Chick-Kut-Teh are mostly Chinese herbs:
Astragalus membrane (Bei Qi)
Dioscorea Opposita (Huai San)
Angelica Sinensis (Dong Guai)
Codonopsis root (Dong Sam)
Wolfberries (Kei ji)
Polyganatum Odoratum (Yu zu)
Cinnamonum Aromaticum (Gui Pi)
Star Anise (Bat Kok)
White Pepper, soy sauce and other seasoning spices
Metabolism Pathway Involved in Chick Kuh Teh!
The chief component of the dish is chicken. Knowing that chicken is high in protein, the breakdown of protein into amino acid is carried out in our body. Then, deamination in the liver takes place where amino groups are removed from amino acids. These amino groups are transferred to α-ketoglutarate with the end product yielding ammonia (NH4+). Ammonia is converted into urea and excreted readily as urine via kidney. However, the remainders of the amino acid known as “carbon skeletal” are converted to three components:
i) acetyl CoA which ends up producing energy, ATP via oxidation of citric acid cycle. The converted carbon skeletons to acetyl CoA known as ketogenic amino acids.
ii) pyruvate or citric acid cycle intermediates that are used for energy production or used in glucose synthesis (gluconeogenesis) pathway.
The converted carbon skeletons are known as glucogenic amino acid.
The excess amino acids are metabolized to glycogen or fat that consequently used for energy metabolism (Introductory Metabolism Module, 2000).
Besides protein metabolism, the chicken meat used in Chick-Kut-Teh contains fats that will promote to lipid metabolism. Dietary fats in the gastrointestinal tract are not easily broken by digestive enzyme lipase secreted by glands at the back of the tongue (Ebner’s gland) and by the stomach. This is because the water soluble enzyme, lipase only attacks the surface of the fat molecules. So the real breakdown of fat into smaller molecules occurs at duodenum when bile is secreted via bile duct. The bile emulsifies fats by dispersing them into small droplets and stabilizes the fat particle by preventing them to coalescent. On the other hand, the work of lipase and digestive juices take place by breaking the small droplets of fats into fatty acids and glycerol which eventually enters the bloodstream through lymphatic system to be stored in adipose cells or muscle cells or oxidized for energy. For energy utilization, fatty acids undergo beta-oxidation in mitochondria by removing two carbons units from the fatty acids chain per cycle and the two carbon units are molecules of acetyl CoA that will be oxidized in citric acid cycle to produce ATP, CO2 and water. However, when excess fats such as in chicken skin is consumed, fats that are not utilized to make energy (in the form of ATP) will be stored in adipose tissue, and this may increases the chances of getting heart related diseases.
What makes Chick-Kut-Teh Better?!
Removing Chicken Skin Gives You Better Health!
Include These In Your Chick-Kut-Teh!
Reduction of Dong Guai!
Addition of American Ginseng!
American ginseng is an adaptogen and an energy tonic. It is cool (also known as “Yin”) in nature, consisting cooling and anti-inflammatory properties. It may help in reducing fever, dry cough and wheezing. Besides, it has an impact on reducing hot flashes, hypertension, elevated cholesterol and headaches.
Addition of Dried Sugar Cane!
Sugar cane, or scientifically known as Saccharum officinarum L., contain a fraction of compound known as policosanol, where it is a group of eight to nine “long chain alcohols” solid and waxy compound. Research shows that policosanol is effective in lowering total cholesterol and triglycerides levels. In addition, it helps to prevent strokes by inhibiting abnormal blood clotting and platelet clumping in the blood vessel, and thus indirectly lowering blood pressure (Cuevas M., et.al., 1997).
Addition of Black Fungus!
As mentioned earlier, black fungus can also be added into Chick-Kut-Teh. According to a research, black fungus (Scientifically known as Auricularia auricula) used up excess cholesterol by stimulated the production of bile acids. It mechanisms of action is not known yet, however, few clinical studies had proved that it is able to lower serum cholesterol and LDL cholesterol concentration. The most important is that, the serum HDL concentration was not affected by activity of black fungus (Bonell A., 2001). This means that consuming black fungus may reduce risk of plaque development in blood vessel, hence, diseases such as hypertension and vascular sclerosis may be prevented.
Acknowledgment:
• Hee Kon Teck, Traditional Chinese Physician and Acupuncturist (Member of Malaysia Chinese Medical Association).
• Lim Siew Ling, Chinese Medicine Pharmacist.
References:
1. Bonell A., 2001. Potential of Fungi Used In Traditional Chinese Medicine: Auricularia. [Online]. Available from:
