Hello, I am Clara. Today, I will show you a way to prepare shungiku (edible chrysanthemum) chicken salad recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Shungiku (Edible Chrysanthemum) Chicken Salad Recipe
Shungiku (Edible Chrysanthemum) Chicken Salad is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Shungiku (Edible Chrysanthemum) Chicken Salad is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Shungiku (Edible Chrysanthemum) Chicken Salad:
- Take 1 bunch Shungiku (Edible Chrysanthemum)
- Prepare 1 Chicken Breast Fillet
- Make ready 2-3 slices ger
- Make ready 1 Spring Onion *cut to 7-8cm
- Get 1/2 teaspoon Salt
- Get 1 tablespoon Toasted Sesame Seeds *ground
- Take 2-3 tablespoons Japanese Mayonnaise
- Take 1 tablespoon Soy Sauce
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, ger, 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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