Hey everyone, it is me again, Dan, 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. For mine, I will make it a little bit tasty. This will be really delicious.
A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many others. This is a salad green that can grow in the cool of our winters as well as into the warmth of Spring. The bright yellow flowers add a splash of color to the mix.
Shungiku (Edible Chrysanthemum) & Chicken Salad is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Shungiku (Edible Chrysanthemum) & Chicken Salad is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 1 bunch Shungiku (Edible Chrysanthemum)
- Get 1 Chicken Breast Fillet
- Prepare 2-3 slices Ginger
- Make ready 1 Spring Onion *cut to 7-8cm
- Get 1/2 teaspoon Salt
- Prepare 1 tablespoon Toasted Sesame Seeds *ground
- Get 2-3 tablespoons Japanese Mayonnaise
- Take 1 tablespoon Soy Sauce
Even though 'edible chrysanthemum' is a good general description, it's actually been moved out of the genus Chrysanthemum and is now officially Glebionis coronaria. This tasty and unusual little vegetable is worth growing to spice up. A low crawling plant that can be eaten as a snack! The leaves are juicy, plump and can help with thickening soups.
Steps 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.
Plant more thickly than other greens. Small orange and yellow chrysanthemum flowers appear later on. Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. The mildly bitter leaves of this annual are frequently used in Japanese recipes. Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family.
So that is going to wrap it up with this special food shungiku (edible chrysanthemum) & chicken salad recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
