Hmong Chicken Stew

by Market Manager

From the Kitchen of Northside Farmers Market
Recipe from HMONG FLAVOR; Combined with Bill Wavrin, Miraval Life, Cal


3 chili peppers -roasted, destemmed, deseeded
2 whole chickens
2 T peanut oil
1 T. rice vinegar
2 lg onions, chopped
1 T. soy sauce
1 head garlic
1 T. sugar
2 yellow squash (diced)
2 T. veggie stock paste
2 cucumbers (diced)
1 T. salt
2 kohlrabi (diced)
2 quarts of water

This recipe can be made in ONE POT and is ready in 1 1/2 hours!


  1. In stew pot, stir-fry diced vegetables in peanut oil over high heat.
  2. Brown the chickens in the same oil used to fry vegetables.
  3. Add roasted chillis, rice vinegar, soy sauce, sugar, stock paste, and salt.
  4. Add water to cover.
  5. Bring to a low boil, boil for 30 minutes.
  6. When chicken is done, debone and shred, return to pot.
  7. Bring back to a boil, reduce heat to simmer until vegetables are done (20min).