PostHeaderIcon Chicken Bamboo Soup – Ntsuag XYaw Nrog Nqaij Qaib

Chicken Bamboo Soup - Ntsuag XYaw Nrog Nqaij Qaib

Chicken Bamboo Soup - Ntsuag XYaw Nrog Nqaij Qaib

 

 

Hmong chicken and bamboo soup is very simple and quick to make. It is very delicious as it is usually poured over white steamed rice to enjoy especially on a cold autumn or winter day. You can use fresh bamboo shoot or more conveniently canned bamboo shoots which are sold as all Asian markets.

Preparation: 10 min. Cooking: 15 min.

Ingredients for 8 servings:

  • 1 bamboo shoots can
  • 4 chicken thighs (~1.1 IB)
  • Two thumb sized ginger chunks, peeled
  • 5 qts of water
  • 1 TB of sea salt
  • 1 lemongrass, knotted
  • Optional: ½  TB of msg
  • Optional:  ½ Tb chicken Knorr powder
  1. Boil a pot of water on high heat. Thinly slice your chicken thighs and transfer them to the pot of water.
  2. Bend the lemongrass and tie it into a knot and place into the pot of water. Peel your gingers and place in pot as well. The chicken should be cooked in 8 minutes.
  3. Meanwhile, clean your whole bamboo shoots and thinly slice them and se tthem in a bowl. Once finished, transfer the bamboo altogether into the pot. Cover the lid and let it cook for 5 more minutes before turning off the stove.
  4. Add the sea salt and msg and knorr powder. Taste, add more salt if desire. Serve hot with white steamed rice.

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