Boiled Chicken with Hmong Medicinal Herbs
3 quarts water (12 cups)
1 whole chicken
1 Tbsp salt
1 tsp mushroom or chicken bouillon
A bundle of medicinal herbs. You can purchase these herbs at your local Hmong market. Some examples:
3-4 Okinawa spinach and Red Malabar spinach
3-4 lovage leafs
4-5 Mugwort leafs
3 Acorus gramineus
3-4 Joe-pye weed leafs
In a medium size pot, add water and let it come to a boil.
Wash and trim off any excess residue from the chicken. Then cut the chicken into bite size pieces (bone on). Add it into the boiled water and add in 1 tbsp. salt and 1 tsp mushroom or chicken bouillon powder. Simmer and cook the chicken for about 20-25 minutes or just until the chicken is cooked. Taste and adjust seasonings before adding in the medicinal herbs.
Once the chicken is cooked, add in the medicinal herbs. Add in the harder stem herbs first and cook for about 3 minutes or so. Then add in the rest of the softer herbs and cook until the stems are nice and tender.
Take it off the heat and serve with rice!
Note: There is no right or wrong amount of medicinal herbs, so add as much or as little as you like.
Recipe provided by Maiv Mos Yang, Seward Co-op Community Engagement Specialist