Explore the Finest 10 Dishes Crafted from Artemisia Annua

Braised Artemisia Annua rooster is a highly nutritious dish suitable for all ages and demographics, especially beneficial for expecting mothers and those recovering from illness. Join Mytour in the kitchen and try your hand at crafting this intensely flavorful and blood-enriching rooster dish!

Ingredients: (Serves 3)

• Intense rooster (approximately 1) 2 kg
• Artemisia Annua 120 gr
• Chicken bone broth 600 ml (or cold water)
• Turmeric 1 root
• Galangal 1/2 root
• White wine 10 ml
• Seasoning 10 g (salt/chicken stock/MSG)
• Tools: Stove, pot, bowl, chopsticks, knife, spoon,...

Preparation:

• Prepare ingredients: Clean and finely chop ginger and turmeric. Only pick the leaves and young shoots of Artemisia Annua, placing the mature stems in a tea filter bag for later use. Rinse the leaves and shoots thoroughly. Cut and clean the rooster, rub with salt, and rinse again with water.
• Braising the rooster with Artemisia Annua: After preparing the ingredients, stuff a small amount of Artemisia Annua leaves into the rooster's cavity, securing the opening with toothpicks to prevent the leaves from falling out. Next, arrange half of the cleaned Artemisia Annua leaves at the bottom of the pot, place the rooster on top, and place the tea filter bag with Artemisia Annua on the top. Pour boiling water over the rooster, cover the pot, reduce heat to low, simmer for about 20 – 30 minutes, turn off the heat, let the rooster soak in the pot for an additional 30 minutes, and season to taste. Finally, add a tablespoon of white wine and mix well. This wine will impart a distinct aroma to the Artemisia Annua-infused rooster but is optional, depending on personal preference.
• Final Dish: Intense Artemisia Annua-infused rooster is a nutritious meal, best enjoyed hot without any gaminess. The dish should carry the unique flavor of Artemisia Annua, with tender and easily shreddable rooster meat.

Artemisia Annua fried eggs are not only a delicious and nutritious dish but also a remedy for headaches and bone pain. Join Mytour in the kitchen to create this flavorful and nutritious dish!

Ingredients:

• 3 small eggs
• 1 bunch of Artemisia Annua
• 1 dry onion
• Seasonings: Fish sauce, broth powder, soup powder, black pepper

Instructions:

• Pick the leaves and young shoots of Artemisia Annua, discarding the older stems and yellow leaves. Rinse and soak in salted water for about 5 minutes, then rinse again and let it drain before finely chopping and placing in a bowl. Peel and thinly slice the dry onion. Crack the eggs, separate the yolks, and add them to the bowl of Artemisia Annua. Season with 1 teaspoon of fish sauce, 1/2 teaspoon of soup powder, 1 teaspoon of broth powder, 1/2 teaspoon of black pepper, and add the sliced dry onion.
• Heat cooking oil in a pan, ensuring the oil coats the entire surface evenly. Once the oil is hot, pour the Artemisia Annua and egg mixture into the pan and fry. Maintain a moderate temperature; it should not be too high or too low.
• Fry for a little over 1 minute, until the bottom begins to set. If the bottom is firm enough to flip without breaking the eggs, use a spatula to turn it and fry the other side for an additional minute. For a younger Artemisia Annua flavor, stop cooking when both sides are evenly cooked, turn off the heat, and transfer to a plate. If you prefer a slightly 'mature' taste, continue frying until the edges of the Artemisia Annua eggs turn golden.
• Artemisia Annua fried eggs are best enjoyed hot, cut into small pieces, and served with chili sauce or a seasoning of salt, pepper, and lime.

Artemisia Annua fried eggs help regulate and enhance blood circulation, alleviate headaches, abdominal pain during menstruation, insomnia, and contribute to skin beauty. Experts recommend consuming this dish about once a week, with an egg dosage not exceeding 2 eggs per serving.

Today, Mytour will guide you on how to create an enticing and nutritious braised pork heart with Artemisia Annua, enriched with delightful flavors and easy to eat. Let's get into the kitchen and prepare this dish right away!

Ingredients: (Serves 4):

• Pork heart 800 gr
• Artemisia Annua 1 bunch
• Dried lotus seeds 200 gr
• Chinese jujube 100 gr
• 3 shallots
• 1 tablespoon cooking oil
• 1 teaspoon fish sauce
• A bit of broth powder/salt

Instructions:

• Prepare and marinate the pork heart: Wash the pork heart thoroughly, lightly scrape off the outer slimy layer with a knife, and rinse again under cold water. Then, cut the pork heart vertically into 6 small pieces resembling a fan shape. Next, place the sliced pork heart in a bowl, add 1/2 teaspoon of broth powder, 1/2 teaspoon of salt, and 1 teaspoon of fish sauce. Mix well and marinate for about 30 minutes for the pork heart to absorb the seasonings.
  
• Prepare other ingredients: Pick all the leaves and young shoots of Artemisia Annua, wash thoroughly. Soak the dried lotus seeds in cold water for about 30 minutes until soft, then remove and place in a bowl. Rinse Chinese jujubes with warm water and let them drain. Peel the shallots, crush them, and finely chop.
• Braise the pork heart with red dates and lotus seeds: Heat 1 tablespoon of cooking oil with chopped shallots in a pot. Stir-fry until the shallots are fragrant, then add the marinated pork heart and 1 liter of warm water. Add lotus seeds and Chinese jujubes to the pot for simmering. Simmer over high heat for about 2 minutes until the water boils, then reduce the heat, cover the pot, and simmer for an additional 30 minutes.
• Add Artemisia Annua leaves and complete: After simmering for 30 minutes, add the Artemisia Annua leaves to the pot. Mix well until the leaves flatten, then season with an additional 1 teaspoon of broth powder. Stir and cover the pot, continue simmering over medium heat for about 5 more minutes until the Artemisia Annua leaves are tender and aromatic. Then, turn off the heat.
• Final Dish: The braised pork heart with Artemisia Annua, once completed, will have an enticing aroma of Artemisia Annua and Chinese jujubes. The pork heart is tender, sweet, and slightly chewy, blending perfectly with the sweet and nutty flavor of lotus seeds and Chinese jujubes. The broth is sweet, clear, and rich in taste. This is a nutritious and hearty dish for the whole family!
  

Steamed carp with Artemisia Annua is a highly nutritious dish, suitable for expectant mothers, and equally delicious and enticing. Today, Mytour will guide you through the steps to prepare this delicious dish!

Ingredients: (Serves 2)

• Carp 1 fish
• Artemisia Annua a little
• Ginger 1 piece
• Chili 3 fruits
• Garlic 3 cloves
• Fish sauce 5 tablespoons
• Common spices a little (sugar/salt/broth powder/pepper)
• Tools: Steaming pot, knife, scissors, cutting board,...

Instructions:

• Prepare ingredients: Artemisia Annua, pick small sections and wash thoroughly. Peel and wash the ginger, then crush it with a mortar, and finely chop with a knife. Remove the stems from the chili, wash them, and cut them in half. Clean the carp thoroughly, use salt to scrub off the fish slime, then rinse again with clean water and cut in half.
• Marinate the fish: Marinate the prepared fish with a spice mixture including: 1 teaspoon broth powder, 1 teaspoon pepper. Mix well and let the fish absorb the seasonings for about 20 minutes. Next, add the finely chopped ginger and mix well with the fish, then stuff a little Artemisia Annua into the fish's belly and head.
• Steam the fish: Place the marinated fish in a steaming basket, add a few pieces of halved chili, and steam over high heat until boiling. Reduce the heat to let the fish cook until tender and aromatic.
• Make dipping sauce: Finely chop 3 cloves of garlic, open the lid, add 2 tablespoons of fish sauce to the fish for a fragrant aroma, then turn off the heat and transfer the fish to a plate. Slice 1 chili thinly into a bowl, add 1 teaspoon of pepper, and pour in 3 tablespoons of fish sauce to complete.
  
• Final Dish: The completed steamed carp with Artemisia Annua has an attractive color, with the carp's flesh white as snow, the golden color of ginger, red and green from chili and Artemisia Annua. The dish has the rich aroma of fatty carp, the pungent taste of ginger, and the distinct fragrance of Artemisia Annua. When eaten, the carp is tender and fatty, the Artemisia Annua is soft and refreshing. Served with white rice and dipping sauce, it is simply irresistible.

Braised trotters with Artemisia Annua are not just considered a regular dish, but a medicinal remedy that is both nutritious and delicious. The preparation of braised trotters with Artemisia Annua is not too complicated. Join Mytour in the kitchen to create this flavorful and nutritious dish!

Ingredients: (Serves 4)

• Pork trotters 500 gr
• Artemisia Annua 100 gr
• Tau tau apples 10 fruits
• Star anise 1/2 tablespoon
• Common spices a little (salt/sugar/broth powder/pepper)

Instructions:

• Prepare ingredients: When you buy trotters, use a knife to clean any remaining hair, then wash them with salt water and cut into bite-sized pieces. To remove the odor from the trotters, prepare a pot of boiling water and blanch the trotters for 2 - 3 minutes over high heat, then remove and rinse again with water. Remove any wilted or damaged leaves from the Artemisia Annua, then wash and drain.
• Braise the dish: Place a pot on the stove, add 500ml of water, and simmer the trotters for 30 minutes over medium heat. Next, add Artemisia Annua, tau tau apples, and star anise. Season with 1 tablespoon of broth powder, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon of sugar, and stir well to infuse the flavors. Cover and simmer for an additional 15 - 20 minutes until the trotters are tender, then turn off the heat.
• Final Dish: The braised trotters have a fragrant aroma from the Artemisia Annua, tau tau apples, and star anise. Each piece of trotter is tender and infused with the spices. The broth is sweet, flavorful, and when poured over white rice, it becomes incredibly enticing. This is undoubtedly a delicious and irresistible dish for the whole family to enjoy.

Chicken eggs are a nutritious ingredient used in various dishes, from steamed to fried. Today, let's join Mytour in the kitchen to create a variation of chicken eggs with steamed eggs with Artemisia Annua, which is not only delicious but also nutritious!

Ingredients:

• Pork tenderloin: 100g
• Chicken eggs: 3 eggs
• Artemisia Annua: 20g
• 1 purple onion
• 1 teaspoon salt
• 1 teaspoon broth powder
• ½ teaspoon pepper.
  

Instructions:

• Clean and finely chop the pork. Peel and finely chop the purple onion. Marinate the meat with salt, purple onion, pepper, and let it sit for 10 minutes to absorb the flavors.
• Separate egg whites and yolks into a bowl, add a pinch of salt and broth powder, and beat until well combined.
• Slightly crush the Artemisia Annua leaves to reduce bitterness, rinse them thoroughly, and cut them into small pieces.
• Combine Artemisia Annua, pork, and eggs, mix well. Put the egg mixture into a steaming pot and steam for 15 minutes.
• Serve the steamed eggs on a plate, sprinkle with a bit of pepper, and enjoy with hot rice.

Pork ribs can be transformed into many delicious dishes, let's innovate with the mouthwatering Braised Pork Ribs with Artemisia Annua for the whole family to enjoy.

Ingredients:

• Pork ribs: 500g
• Artemisia Annua: 1 bunch
• Purple onions: 2 bulbs
• 1 tablespoon finely chopped purple onion
• 2 tablespoons fish sauce
• 1 teaspoon broth powder
• 2 teaspoons sugar
• ½ teaspoon pepper
• ½ teaspoon salt.

Instructions:

• Clean pork ribs and cut into bite-sized pieces. Peel and finely chop purple onions. Marinate the ribs with ½ of the chopped onion, salt, broth powder, and let it sit for 10 minutes to absorb the flavors. Pluck the top part of Artemisia Annua, rinse, and crush the leaves to reduce bitterness.
• Heat cooking oil, sauté the remaining ½ chopped onion until fragrant. Add the ribs, stir-fry until they are well coated. Pour 4 bowls of water, bring to a boil, and simmer for about 20 minutes. Add Artemisia Annua, simmer for an additional 5 minutes, season with salt and broth powder to taste. Turn off the heat.
• Serve the Braised Pork Ribs with Artemisia Annua soup in a bowl, sprinkle with pepper, and enjoy hot.

Ingredients:

• Pork snail 1 piece
• Artemisia Annua vegetables 200g
• Vegetable oil 2 teaspoons
• Common spices a little (Seasoning powder/salt/msg)

How to cook:

• Prepare ingredients: Firstly, with 1 pork snail, wash it with diluted saltwater for about 1 - 2 minutes to clean all the remaining dirt, then drain. As for Artemisia Annua vegetables, discard the withered leaves, crush them, then use a knife to cut them into bite-sized pieces. Then, you soak them in diluted saltwater for 5 minutes, then wash them several times with clean water and drain.
• Make braised pork snail with Artemisia Annua: After preparing the ingredients, heat the pot on the stove with 2 teaspoons of vegetable oil over medium heat. Once the oil is hot, add 200g of Artemisia Annua vegetables and stir-fry for about 2 - 3 minutes. Then, season with 1/2 teaspoon of seasoning powder, 1/2 teaspoon of msg, and 200ml of water, stir again. When the water boils, add the prepared pork snail, cover, and simmer for 30 - 45 minutes over low heat. When all the ingredients are tender, you can taste it again to suit your taste, then turn off the heat and serve in a bowl!
  
• Finished product: Braised pork snail with Artemisia Annua is a nutritious dish that helps everyone get more energy to start a new working day! Besides the tender, fatty pork snail, there is also the indescribable aroma of Artemisia Annua vegetables and the characteristic fresh green flavor. You should eat it while it's still hot and can add a little ground pepper too!
  

Ingredients:

• Century eggs 3 pieces
• Artemisia Annua 100g
• Ginger 1/2 piece
• Cilantro 50g
• Lime 1 piece
• Chili 2 pieces
• Green onions 3 stalks
• Vegetable oil a little
• Pepper/seasoning powder a little

How to cook:

• Prepare ingredients: Wash cilantro. Peel and julienne ginger. Clean and chop green onions. Pick the young part of Artemisia Annua, wash, and drain. Boil the century eggs until cooked. Peel and put the century eggs in a bowl.
• Braise century eggs with Artemisia Annua: Heat 1 tablespoon of vegetable oil in a pot. Sauté green onions and ginger until fragrant. Then, add Artemisia Annua and stir briefly. Next, pour a cup of hot water into the pot, and add peeled century eggs, stirring well. Use hot water to reduce the gamey smell of the eggs. Continue simmering for about 30 minutes until the water is almost dry, then turn off the heat.
• Finished product: Take the braised century eggs with Artemisia Annua to a plate, garnish with cilantro, chili, and dip the eggs with salt, pepper, and lime. Enjoy while it's still hot!

Ingredients:

• Chicken thighs and wings: 500g
• Artemisia Annua: 1 bunch
• Fresh turmeric: 1 piece
• 1 teaspoon salt, 1 teaspoon seasoning powder, 1 tablespoon white wine, 2 teaspoons vegetable oil.

How to cook:

• Clean and chop the chicken into bite-sized pieces. Wash and peel turmeric, then crush it. Marinate the chicken with turmeric, salt, seasoning powder for about 20 minutes.
• Pick the young part of Artemisia Annua, discard the stems, and wash it thoroughly. Place the marinated chicken in a bowl, then add Artemisia Annua. Drizzle vegetable oil, mix well, and arrange the chicken pieces alternating with Artemisia Annua. Let it sit for another 10 minutes for the flavors to blend.
• Pour an additional bowl of water into the pot. Bring it to a boil, then reduce to medium heat for about 5 minutes. Turn off the heat, let it cool, repeat the process once more, and finally add white wine to enhance the aroma of the chicken.