These are perfect for new moms during their first month of post-partum, or for anyone who enjoys Hmong chicken soup! This shelf-stable option is great to keep in the pantry for whenever your cravings call, or for when these herbs become difficult to source. Each bag contains enough herbs to flavor 1-3 WHOLE chickens.

WHOLE loose-leaf Hmong Chicken Herbs

NO FILLERS

NO ADDITIVES

Each bag contains:

-Ncas Liab

-Ntiv

-Zej Tshua Ntuag

-Koj Liab/Ko Taw Os Liab

-Tshuaj Rog Liab

-Nkaj Liab Hmoob

-Xuv Ntsim

-Tshuaj Kua Txob Ntsuab

-Moj Tsuas

-Tshab Xyoob

HOW TO USE DRIED CHICKEN HERBS

*Directions below reflect the use of one entire bag of dried herbs, however, feel free to adjust the amount of herbs or chicken to your liking.

Ingredients:

1 bag Dried Chicken Herbs

1 whole chicken, cut into small manageable pieces, removing any excess fat

4 quarts water, or enough water to fully cover all pieces of chicken

1 stalk lemongrass, cut into 3-4 inch lengthwise pieces

Salt to taste

Black pepper to taste

1. Add chicken, lemongrass, salt and water into a large pot. Bring to a boil.

2. Remove scum that surfaces to the top.

3. Allow chicken to boil at high heat for 20-30 minutes or until fully cooked, occasionally stirring and removing excess oil or scum that rises to the top.

4. Add one whole bag of dried herbs (or any amount as desired) into the boiling pot. Allow broth to come to a rapid boil for 7-10 minutes, or until herbs have soften to desired texture.

5. Remove from heat. Fish out and discard the lemongrass pieces.

6. Stir in black pepper.

7. Enjoy with a bowl of hot rice, and optionally with a side of Hmong pepper.