Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shungiku (edible chrysanthemum) & chicken salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. Chrysanthemum Tea: Traditional Asian chrysanthemum tea is typically made from the yellow or white flowers of Chrysanthemum morifolium or Chrysanthemum..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. 'Edible' and 'chrysanthemum' are not two words I would normally put together.

Shungiku (Edible Chrysanthemum) & Chicken Salad is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Shungiku (Edible Chrysanthemum) & Chicken Salad is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. 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:

1. Prepare Shungiku (Edible Chrysanthemum)
2. Take Chicken Breast Fillet
3. Take Ginger
4. Prepare Spring Onion *cut to 7-8cm
5. Get Salt
6. Prepare Toasted Sesame Seeds *ground
7. Get Japanese Mayonnaise
8. Take 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. (aka Komi Shungiku Salada). Edible Chrysanthemum is used in oriental cooking in Japan, China, and Vietnam.

Steps 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.

It is a leafy plant that grows well in cooler. Shungiku is an edible type of chrysanthemum plant although the flowers are typically not eaten. It is native to East Asia and is used widely in China, Japan, Korea and Vietnam. Shungiku was a plant whose leaves were edible, which flowered with white and yellow chrysanthemums. Community content is available under CC-BY-SA unless otherwise noted.

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