Ingredients:
Chicken (Drumsticks, Thighs, or Wings)
1 Stick of Lemongrass
4-5 Mugwort leaves
4-5 White Mugwort leaves
Handful Green Okinawa Spinach
3-4 Lovage leaves
3 Japanese Sweet Flag Grass
1 Tbsp Salt
3 quarts water
Directions:
Pour water into a large pot and set the temperature on high to achieve a boil
Prepare the chicken by cleaning and removing any impurities from the chicken skin. You do not want to remove the meat from the bones, if needed, you will want to separate the chicken into wings/wingette, tips, thighs, or drumsticks.
Rinse your herbs and tie your lemon grass into a knot
Once the water is boiling, add the lemongrass and your chicken to the pot along with ½ tbsp of salt
Skim off skum from the top of the soup
Once the chicken is fully cooked, this should take about 10-15 minutes add the herbs and remaining ½ tbsp of salt into the soup and reduce the temperature to medium
Put a lid onto the pot and let it boil for a 2-3 minutes
Turn off the heat and remove the pot from the stove. Leave the lid on the pot to retain flavor until it is time to eat.
Check here to purchase the Hmong Association of Washington's Youth Cookbook.
