Tag: southeast asian
Hmong Poached Chicken with Mint Cilantro Pepper Dip
Hmong Poached Chicken with Mint Cilantro Pepper Dip
I’ve seen many recipes for poached chicken as well as being on numerous menus at Chinese, Vietnamese, and Hmong restaurants. Honestly, it has always sounded underwhelming to me. Boiled chicken. So what. How wrong have I been. While this Hmong recipe is simply that; boiled in lightly salted water with a couple stalks of lemongrass, the mint cilantro dip is what accents the chicken. The chicken turns out unbelievably tender and flavorful. The bones pull completely out. I like to save the bones from the carcass and return them into the pot of stock you just created. The chicken gets arranged on a platter with the dip served on the side. The other way the chicken is served is to completely shred the chicken and mix it with the dip.
Equipment
- food processor
Ingredients
- 4 lb whole chicken
- 1 gallon water
- 3 tbsp salt
- 2 stalks lemongrass
Mint Cilantro Pepper Dip
- 2 cups mint
- 1 cup cilantro
- 1/2 cup green onions chopped
- 6 Thai chilies
- 1/2 tsp salt
- 2 garlic cloves minced
- 1/4 tsp mushroom seasoning
- 2 tbsp fish sauce
Instructions
- Bring a gallon of water to boil. Add the salt and lemongrass.
- Add the whole chicken to the pot. Cover. Simmer over medium heat for 45 minutes.
- Allow the chicken to rest for 15 minutes before assembling.
Mint Cilantro Pepper Dip
- Add all of the ingredients to a food processor.
- Process into a paste.
- Refrigerate until ready for use.
Poached Chicken Assembly
Mushroom Soup
Mushroom Soup
It was -30 degrees out at the time I made this Hmong mushroom soup. It was definitely soup time and this just hit the spot. This simple soup consists of a variety of mushrooms simmered with lemongrass, chilies, cilantro, and culantro. Once you bring the pot of water to boil, the soup is ready in 10 minutes.
Servings: 4
Ingredients
- 5 cups water
- 2 lbs mixed mushrooms wood ear, enoki, shiitake, shemiji, seafood
- 2 stalks lemongrass finely chopped
- 3 Thai chilies finely chopped
- 6 springs cilantro chopped
- 6 sprigs culantro chopped
- 2 tsp salt
Instructions
- Bring a pot of water to boil. Add the mushrooms. Simmer over medium heat for 5 minutes.
- Stir in the lemongrass and salt. Continue simmering for 5 minutes.
- Add in the chilies and simmer for a minute.
- Turn off the heat and stir in the cilantro and culantro.
Pork Belly and Ginger Stir Fry
Pork Belly and Ginger Stir Fry
This is the first Hmong recipe on stonedsoup.net! Pork belly ginger stir fry is a classic Hmong dish that is easy to prepare and is ready in 15 minutes. All you need to do is dice up some pork belly. Sauté it until brown. Add in garlic and lemongrass and sauté. Then a chilies, lime leaves, and large amount of julienned ginger. Cook that for 5 minutes. Stir in your oyster sauce. Turn off the heat and stir in cilantro and green onions. This whole meal costs about $10 to make and can serve up to 4 people.
Ingredients
- 1 1/2 lbs pork belly diced
- 1 1/2 tsp salt
- 3 lemongrass finely chopped
- 8 garlic cloves mincdd
- 1 cup ginger peeled and julienned
- 8 lime leaves finely chopped
- 2 Thai chilies finely chopped
- 1 cup cilantro chopped
- 1 cup green onions finely chopped
- 2 tbsp oyster sauce
Instructions
- Sauté the pork belly in a sauté pan over medium high heat for 8 minutes. Season with salt.
- Add the garlic and lemongrass. Sauté for 2 minutes.
- Stir in the ginger, chilies, and lime leaves. Sauté for 5 minutes.
- Add in the oyster sauce. Cook for 1 minute.
- Turn off the heat. Stir in the cilantro and green onions.
