Cooking From The Heart: The Hmong Kitchen In America - Recipes

Ingredients

• 1 whole fresh chicken (the kind purchased from a Hmong market or home farm)
• 10 cups water
• 1 stock lemongrass
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup tshuaj rog leaves
• 1 or 2 stalks pawj qaib
• 1 cup hmab ntsa leaves
• 1 cup ntiv leaves
• 4 or 5 slices of qhaus root
• 1 cup koj ntsuab
• 1/2 pound pork belly
• 1 bunch of baby bok choy (about 10 small heads)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 chicken bouillon cube (Asian-style, or regular)