In Malaysia, there is a form of gingseng chicken soup called Chick Kut Teh (鳮骨茶). The Chick Kut Teh is a derivative of the traditional dish Bak Kut Teh (肉骨茶; lit. "meat bone tea"). The Bak Kut Teh was originally a dish made by Chinese immigrants in Malaya back in the 19th century. The Bak Kut Teh traditionally involves the combination of pork ribs with various spices and herbs and has ginseng as one of its key ingredients. The Chick Kut Teh is made by using chicken instead of the traditionally use of pork; the chicken is simmered in water, garlic, bak kut herbs, and mushrooms, tofu and goji berries.
