It has been such a long time since I last met you. I am bringing to you a very special Vietnamese chicken stew. This stew is really healthy and as old people in my country said, chicken stew with herbs balances your energy.
Why is this stew special ? Because the chicken is cooked with a variety of herbs. You surely know about Vietnamese beef noodle soup, which the soup base is so decent that makes this soup unforgettable and distinguishable.
You may need only chicken wings and drumsticks because these parts of chicken are really delicious for making a stew. The fat from the chicken wings combining with the lean from drumsticks help us balance the bitterness from the herbs’ flavors. You might don’t like this soup first, but I bet you’ll wanna try it again. Mugwort is very bitter for someone who first tries this herb, even I hated this plant when I was a little child. So, you can use just a little bit of mugwort but never give up on this plant, otherwise, you won’t have the original of this chicken stew.
– 3 pounds chicken wings and drumsticks
– 75 g longan ( long nhãn )
– 25 g rhizoma discoreae ( hoài sơn )
– 25 g coix lachryma-jobi ( ý dĩ )
– 50 g chinese date ( táo tàu đen )
– 25 g tankwe gin ( đương quy )
– 100 to 200 g mugwort (I used dried mugwort but the fresh one is the best )
– 3 cubes of chicken bouillon
– 1 litre water
– salt to your taste
– marinate chicken wings and drumsticks with chicken bouillon for at least 1 hour before cooking
– saute chicken without oil for 5 – 10 minutes
– add water with herbs except mugwort
– bring to a boil and then simmer chicken for 1 hour then add mugwort
– simmer another 30 minutes and it’s ready for serving.