30-60 grams dried sprouted barley (Germinatus hordei). Also called ‘Chao Mai Ya’.
2 cups cold water
Directions: Stir-fry dried barley sprouts in a dry, hot wok for 2-3 minutes, constantly moving around the sprouts with a wooden spoon so they do not burn. While this step is important, it can be done well ahead of time (days, weeks, months) and stir-fried sprouts can be stored out of the sun in a mason jar with a lid.
In a small pot, soak 30 grams ’stir-fried’ sprouted barley along with 2 cups water for 20 minutes to soften the herb and begin the release of 
its medicinal qualities.
(Note: the type of pot you use is important! Ceramic Asian herb pots are preferred. Glass pots that can go on the stove work well. A ‘Le Creuset’ pot is also workable. For a simple recipe like this, a stainless steel pot is okay but not the best for making repeated or complex herbal brews.)
Bring barley and water to a boil with lid on. Once boil is achieved, reduce to a high simmer and cook for 25 mintues. Strain into a glass mason jar with cheesecloth covering the opening of the jar. Drink 1/2 – 3/4 cup of the warm liquid at various time over the next 24 hour period.
This recipe is useful for women who want to wean their child, as it will encourage the milk to dry up naturally. One batch can be cooked daily for drinking. This can be repeated up to 1-3 weeks as needed. Depending on the results obtained from 30 grams, you can decide whether or not you should use more barley the next time. For example, you can use 45 grams for your 2nd batch and compare the difference. 60 grams is stronger and necessary in some cases.
