Shungiku (Edible Chrysanthemum) & Chicken Salad
Shungiku (Edible Chrysanthemum) & Chicken Salad

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, shungiku (edible chrysanthemum) & chicken salad. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Shungiku (Edible Chrysanthemum) & Chicken Salad is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Shungiku (Edible Chrysanthemum) & Chicken Salad is something which I’ve loved my entire life. They’re nice and they look fantastic.

.as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many Along with the various lettuce varieties, this edible Chrysanthemum is considered a bitter herb. Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names.

To begin with this recipe, we must first prepare a few components. You can have shungiku (edible chrysanthemum) & chicken salad using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Shungiku (Edible Chrysanthemum) & Chicken Salad:
  1. Make ready 1 bunch Shungiku (Edible Chrysanthemum)
  2. Prepare 1 Chicken Breast Fillet
  3. Make ready 2-3 slices Ginger
  4. Get 1 Spring Onion *cut to 7-8cm
  5. Make ready 1/2 teaspoon Salt
  6. Get 1 tablespoon Toasted Sesame Seeds *ground
  7. Take 2-3 tablespoons Japanese Mayonnaise
  8. Prepare 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. Grow Frilly Edible Chrysanthemum Shungiku seeds as you would an ornamental flower, in rich, well-drained soil, and the sometimes bicoloured flowers will bloom from spring to fall.

Instructions to make Shungiku (Edible Chrysanthemum) & Chicken Salad:
  1. 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.
  2. 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.
  3. Mix other ingredients, add Chicken and Shungiku, and combine all well.

Yellow-and-white daisy-like flower with multiple petals. Young leaves are used in Sukiyaki in Japan. Adds a meaty taste to stir fry. Use flowers and young leaves in salad or as. Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family.

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