Hmong Chicken Herbs | Hmong American Farmers Association

Noj Mov Qab Zib

In Hmong culture, postpartum recovery is supported by a traditional herbal chicken broth known for its healing and strengthening properties. This soup is an essential part of the “Noj Mov Qab Zib” (Eating Sweet Food) practice, where new mothers consume warming foods to restore energy, replenish blood, and expel “bad wind” from the body. The broth is made by simmering a whole chicken, often a free-range or black silkie chicken, with a blend of medicinal herbs that provide nourishment and aid in postpartum healing. Key ingredients include black cardamom (rauj dub) for digestion and warming the body, ginger (qhiav) to improve circulation and reduce inflammation, and lemongrass (txuj laug) to promote relaxation and reduce bloating. Other important herbs, such as red vine herbs (hmab ntoos liab) and Chinese mugwort (ntsuab muas), are believed to replenish blood and balance body temperature. Black sesame leaves (tauj dub) are included for their nutrient-rich benefits, while dried red dates (ntiv) add natural sweetness and iron to strengthen the immune system. The broth is simmered for several hours, sometimes with hard-boiled eggs, and is consumed hot with rice or herbal tea. This nourishing soup helps new mothers regain strength, support digestion, encourage breast milk production, and ensure a smooth recovery after childbirth.

History

The Hmong postpartum herbal chicken broth has deep roots in Hmong traditional medicine and has been passed down through generations as a key practice for postnatal recovery. The Hmong people, originally from southern China and later migrating to Laos, Thailand, Vietnam, and eventually the United States, have long relied on herbal remedies to maintain health and restore balance in the body. This broth is a significant part of “Noj Mov Qab Zib” (Eating Sweet Food), a postpartum tradition where new mothers consume warm, nourishing foods to replenish energy, restore blood, and prevent illness caused by “cold wind” entering the body.

Historically, Hmong healers, or txiv neeb (shamans) and kws tshuaj (herbalists), carefully selected specific herbs known for their warming and healing properties. These herbs were believed to regulate body temperature, improve circulation, and aid in the recovery process after childbirth. The use of free-range or black silkie chickens in the broth also has cultural significance, as these are considered more nutritious and beneficial for healing. Over time, while modern medicine has become more accessible, many Hmong families continue to uphold this tradition, valuing the wisdom of their ancestors and the natural healing properties of herbal medicine. Today, the practice is still widely embraced in Hmong communities around the world, ensuring that new mothers receive the care and nourishment they need after giving birth.

Nutrition

Hmong postpartum herbal chicken broth is highly nutritious, providing essential proteins, vitamins, and minerals needed for recovery. The chicken serves as a rich source of protein and iron, which help rebuild strength and replenish blood loss after childbirth. Ingredients like ginger, lemongrass, and red dates contain antioxidants, promote digestion, and support the immune system. The herbal components contribute to anti-inflammatory benefits, improved circulation, and hormonal balance, making the broth an essential part of postpartum care.

Season

This broth is traditionally prepared year-round whenever a woman gives birth. However, the availability of fresh herbs can vary by season. In warmer months, fresh lemongrass, mugwort, and black sesame leaves are abundant, while in colder months, dried herbs like black cardamom and red vine herbs are often used.

Selection

To make the most nourishing broth, selecting the right ingredients is crucial. Free-range or black silkie chickens are preferred for their higher nutrient content. When choosing herbs, fresh, vibrant leaves and roots are best, though dried alternatives are commonly used when fresh ones are unavailable. High-quality dried red dates and black cardamom should be plump and aromatic.

Storage

Fresh herbs should be stored in the refrigerator, wrapped in a damp cloth or placed in an airtight container to maintain their potency. Dried herbs can be kept in a cool, dark place in airtight bags or glass jars. Cooked broth can be refrigerated for 3-4 days or frozen for up to 3 months for later use.

Trimming and Cleaning

Before cooking, all herbs should be rinsed thoroughly under cold running water to remove dirt and debris. Ginger and lemongrass should be peeled and lightly crushed to release their flavors. Black cardamom pods can be slightly cracked open, and red dates should be washed to remove any surface residue.

Stir-Frying and Sautéing

For an enhanced flavor profile, some ingredients can be lightly stir-fried before adding them to the broth. Ginger, lemongrass, and black cardamom can be sautéed in a dry pan or with a little oil for 1-2 minutes to release their aromatic compounds. This step is optional but helps deepen the broth’s taste.

Baking and Roasting

While not a traditional cooking method for this broth, some ingredients, like ginger and black cardamom, can be roasted before use to intensify their smoky and earthy flavors. Roasting at 350°F (175°C) for 5-10 minutes can enhance their medicinal properties.

Grilling

Grilling is not a common method for preparing Hmong postpartum broth, but some women may grill ginger or lemongrass before adding them to the soup. This imparts a deeper, smoky flavor and enhances the warming properties of the ingredients.

Microwaving

Microwaving is not typically used to prepare this traditional broth, but small portions of the soup can be reheated in a microwave-safe container for 1-2 minutes on medium heat. Stirring halfway through ensures even heating.

Blanching and Freezing

Herbs such as mugwort and black sesame leaves can be blanched in hot water for 30-60 seconds before freezing to preserve their color and nutrients. Once cooled, they can be stored in airtight bags for later use. The broth itself can also be frozen in small portions for easy reheating when needed.

Equivalents, Measures, and Servings

1 whole chicken yields about 6-8 servings of broth.
1 thumb-sized piece of ginger = 1 tablespoon grated ginger.
1 stalk lemongrass = 2 teaspoons minced lemongrass.
1 cup fresh herbs = ⅓ cup dried herbs.
A standard serving is 1-2 bowls per meal, usually taken 3 times a day postpartum.

Complementary Herbs, Seasonings, and Foods

To enhance the broth’s healing properties, additional ingredients like goji berries, dried longan, and angelica root may be included. Some women add a small amount of Hmong rice wine for additional warmth. The soup is commonly paired with steamed rice, boiled eggs, and herbal teas for a complete postpartum diet.

Serving Suggestions

This herbal broth is best served hot and fresh. It is traditionally consumed with a side of white rice and sometimes eaten alongside lightly stir-fried vegetables. Many Hmong women will drink multiple bowls per day for the first 30-40 days after childbirth to aid in full recovery. Some variations include adding eggs for extra protein or increasing the number of warming herbs for colder seasons.

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Hmong Postpartum Herbal Chicken Broth Recipe

Ingredients

1 whole free-range or black silkie chicken (cut into pieces)
6-8 cups water
1 large ginger root (peeled and sliced)
2 stalks lemongrass (bruised and cut into 3-inch pieces)
3-4 pieces black cardamom (rauj dub) (lightly cracked open)
6-8 dried red dates (ntiv) (rinsed)
1 handful red vine herbs (hmab ntoos liab) (optional)
1 handful Chinese mugwort (ntsuab muas) or black sesame leaves (tauj dub)
1-2 tbsp Hmong rice wine (optional, for warmth)
½ tsp salt (adjust to taste)

Instructions

Prepare the Ingredients
- Rinse the chicken and cut it into smaller pieces if necessary.
- Peel and slice the ginger, cut the lemongrass into sections, and crack open the black cardamom pods.
- Rinse all herbs and dried red dates under cool water.
Boil the Chicken
- In a large pot, bring 6-8 cups of water to a boil.
- Add the chicken pieces and let them boil for 5 minutes to remove impurities.
- Drain the water, rinse the chicken, and clean the pot before refilling with fresh water.
Simmer the Broth
- Return the cleaned chicken to the pot and add fresh water.
- Add ginger, lemongrass, black cardamom, and dried red dates.
- Bring to a boil, then reduce to low heat and simmer for 1.5 to 2 hours.
Add Herbs and Seasonings
- About 15 minutes before finishing, add the red vine herbs, mugwort, or black sesame leaves.
- Stir in Hmong rice wine (if using) and season with salt to taste.
Serve and Enjoy
- Serve the broth hot with steamed rice and boiled eggs for added nourishment.
- Drink 1-2 bowls per meal, 3 times a day for postpartum recovery.

Simple Hmong Postpartum Herbal Chicken Broth