Step-by-Step Guide to Prepare Favorite Shungiku (Edible Chrysanthemum) & Chicken Salad
Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Homemade Shungiku (Edible Chrysanthemum) & Chicken Salad. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Shungiku (Edible Chrysanthemum) & Chicken Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shungiku (Edible Chrysanthemum) & Chicken Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shungiku (Edible Chrysanthemum) & Chicken Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Shungiku (Edible Chrysanthemum) & Chicken Salad using 8 ingredients and 3 steps. Here is how you cook that.
Shungiku (Edible Chrysanthemum) leaves are available from Asian grocery stores. Shungiku has quite strong flavour which I didn’t like when I was young but I love it now. This salad can be made with Spinach or other green leafy vegetables, but this strong fragrant vegetable is the best with this creamy dressing.
Ingredients and spices that need to be Get to make Shungiku (Edible Chrysanthemum) & Chicken Salad:
- 1 bunch Shungiku (Edible Chrysanthemum)
- 1 Chicken Breast Fillet
- 2-3 slices Ginger
- 1 Spring Onion *cut to 7-8cm
- 1/2 teaspoon Salt
- 1 tablespoon Toasted Sesame Seeds *ground
- 2-3 tablespoons Japanese Mayonnaise
- 1 tablespoon Soy Sauce
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.
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