Post by Admin on Dec 7, 2011 13:37:18 GMT -5
Fresh Chicken with Hmong Herbs - Nqaij Qaib Hau Xyaw Tshuaj
Makes 1 pot of soup
If there is a signature dish for Hmong people - this is it. This very simple soup incorporates a fresh, whole farm-raised chicken cooked gently in a lemongrass-flavored broth that is seasoned with only salt and pepper. The addition of Hmong herbs makes it unique. Most of the herbs used have no common English names, but they help new mothers stay warm and gain strength after giving birth.
Exactly which herbs are used in the soup depends upon a family's customs and what is available. Most of the herbs used in this soup are not available for sale in the any store in America. They are lovingly grown in small backyard plots and on the patios and windowsills of most Hmong homes
This soup will not be the same if mass-produced and processed chicken pieces are used. However, for cooks that do not have Hmong herbs, but want to taste a reasonably facsimile of this soup, add celery, bitter lettuce and basil leaves to the broth for the last few minutes of cooking.
Ingredients
1 whole fresh chicken (the kind purchased from a Hmong market or home farm)
10 cups water
1 stock lemongrass
1/2 teaspoon salt
1/2 teaspoon black pepper
Hmong herbs can include:
1 cup tshuaj rog leaves
1 or 2 stalks pawj qaib
1 cup hmab ntsa leaves
1 cup ntiv leaves
4 or 5 slices of qhaus root
1 cup koj ntsuab
Preperation
Clean and chop up the chicken into about sixteen pieces. Pick the herbs just before using and clean them carefully. In a medium-sized pot bring the water to a boil. Add the lemongrass, salt and pepper. Bring the water back to a boil and add the chicken pieces. Boil 15 minutes (do not over-cook the chicken). Add the herbs and cook a few more minutes. Remove the lemongrass and serve with rice.
Recipe from: hmongcooking.com/
Makes 1 pot of soup
If there is a signature dish for Hmong people - this is it. This very simple soup incorporates a fresh, whole farm-raised chicken cooked gently in a lemongrass-flavored broth that is seasoned with only salt and pepper. The addition of Hmong herbs makes it unique. Most of the herbs used have no common English names, but they help new mothers stay warm and gain strength after giving birth.
Exactly which herbs are used in the soup depends upon a family's customs and what is available. Most of the herbs used in this soup are not available for sale in the any store in America. They are lovingly grown in small backyard plots and on the patios and windowsills of most Hmong homes
This soup will not be the same if mass-produced and processed chicken pieces are used. However, for cooks that do not have Hmong herbs, but want to taste a reasonably facsimile of this soup, add celery, bitter lettuce and basil leaves to the broth for the last few minutes of cooking.
Ingredients
1 whole fresh chicken (the kind purchased from a Hmong market or home farm)
10 cups water
1 stock lemongrass
1/2 teaspoon salt
1/2 teaspoon black pepper
Hmong herbs can include:
1 cup tshuaj rog leaves
1 or 2 stalks pawj qaib
1 cup hmab ntsa leaves
1 cup ntiv leaves
4 or 5 slices of qhaus root
1 cup koj ntsuab
Preperation
Clean and chop up the chicken into about sixteen pieces. Pick the herbs just before using and clean them carefully. In a medium-sized pot bring the water to a boil. Add the lemongrass, salt and pepper. Bring the water back to a boil and add the chicken pieces. Boil 15 minutes (do not over-cook the chicken). Add the herbs and cook a few more minutes. Remove the lemongrass and serve with rice.
Recipe from: hmongcooking.com/
