Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, shungiku (edible chrysanthemum) & chicken salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. Leaves used in salads and stir-fry.
Shungiku (Edible Chrysanthemum) & Chicken Salad is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Shungiku (Edible Chrysanthemum) & Chicken Salad is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook shungiku (edible chrysanthemum) & chicken salad using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Shungiku (Edible Chrysanthemum) & Chicken Salad:
- Make ready 1 bunch Shungiku (Edible Chrysanthemum)
- Take 1 Chicken Breast Fillet
- Get 2-3 slices Ginger
- Prepare 1 Spring Onion *cut to 7-8cm
- Prepare 1/2 teaspoon Salt
- Take 1 tablespoon Toasted Sesame Seeds *ground
- Prepare 2-3 tablespoons Japanese Mayonnaise
- Make ready 1 tablespoon Soy Sauce
Vegetable seeds Shungiku, chrysanthemum,Tong Ho ,Cai Cuc. Edible chrysanthemum is a leaf vegetable in the genus Leucanthemum. It is referred to as Tong Ho in Chinese and shungiku (春è. Yellow-and-white daisy-like flower with multiple petals.
Instructions to make Shungiku (Edible Chrysanthemum) & Chicken Salad:
- Tear Chicken Breast fillet into 2 to 3 pieces so that it will cook quickly. Place Chicken, Ginger, Spring Onion and Salt in a saucepan, add water to cover. Cook Chicken over a medium to low heat. When cooked, let it cool in the liquid. When cool enough to handle, tear into strips.
- Wash Shungiku well and cook quickly in boiling water until tender. (Do not over cook Shungiku as it is easy to do so.) Dip in cold water to stop cooking further, drain well and squeeze to remove excess water, then cut 3 to 4cm.
- Mix other ingredients, add Chicken and Shungiku, and combine all well.
Young leaves are used in Sukiyaki in Japan. Adds a meaty taste to stir fry. Use flowers and young leaves in salad or as. This edible Chrysanthemum is used in many Asian cuisines; they appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family.
So that’s going to wrap it up for this special food shungiku (edible chrysanthemum) & chicken salad recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
