Hey everyone, hope you are having an amazing day today. 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 will make it a bit tasty. This will be really delicious.
A low crawling plant that can be eaten as a snack! The leaves are juicy, plump and can help with thickening soups. Edible chrysanthemum, or shungiku The Japanese call it shungiku, and some call it chop suey herb. 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.
Shungiku (Edible Chrysanthemum) & Chicken Salad is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Shungiku (Edible Chrysanthemum) & Chicken Salad is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have shungiku (edible chrysanthemum) & chicken salad using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Shungiku (Edible Chrysanthemum) & Chicken Salad:
- Take 1 bunch Shungiku (Edible Chrysanthemum)
- Make ready 1 Chicken Breast Fillet
- Get 2-3 slices Ginger
- Make ready 1 Spring Onion *cut to 7-8cm
- Prepare 1/2 teaspoon Salt
- Make ready 1 tablespoon Toasted Sesame Seeds *ground
- Get 2-3 tablespoons Japanese Mayonnaise
- Prepare 1 tablespoon Soy Sauce
Shungiku the edible herb Shungiku is an edible herb, which is known as Garland Chrysanthemum in Australia. If you love cooking Asian cuisine, you will love adding this herb to your stir-fries, soups, or hot pots. Some cultivars have different leaf shape and various sizes. Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants.
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.
Some cultivars have different leaf shape and various sizes. Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants. This is the preferred "fine" or "small" leaf strain. Edible Chrysanthemum, 'Shungiku' in Japanese, is totally different from 'Chrysanthemum', and it is a vegetable in the daisy family. Its strong and distinguish flavour is something you love or hate.
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