Recipe: Appetizing Shungiku (Edible Chrysanthemum) & Chicken Salad

Shungiku (Edible Chrysanthemum) & Chicken Salad. Like many vegetables, Shungiku is good for us. Along with the various lettuce varieties, this edible Chrysanthemum is considered a bitter herb. Bitters aid digestion by stimulating bile production in the intestines.

Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. This is a salad green that can be grown in winter and again in spring. The flowers of Shungiku can be dried and stored to be used for tea. You can cook Shungiku (Edible Chrysanthemum) & Chicken Salad using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Shungiku (Edible Chrysanthemum) & Chicken Salad

It's 1 bunch of Shungiku (Edible Chrysanthemum).
You need 1 of Chicken Breast Fillet.
Prepare 2-3 slices of Ginger.
It's 1 of Spring Onion *cut to 7-8cm.
You need 1/2 teaspoon of Salt.
It's 1 tablespoon of Toasted Sesame Seeds *ground.
It's 2-3 tablespoons of Japanese Mayonnaise.
It's 1 tablespoon of Soy Sauce.

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. A low crawling plant that can be eaten as a snack! The leaves are juicy, plump and can help with thickening soups.

Shungiku (Edible Chrysanthemum) & Chicken Salad step by step

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..

Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants. This is the preferred "fine" or "small" leaf strain. Shungiku is an easy-to-grow chrysanthemum that's not only pretty, but great in Asian cooking Chrysanthemums are a florist favourite, but one type makes a great dish too. Words: Jenny Somervell When I first spotted seed for shungiku I was intrigued but far from converted. One with a really interesting flavour is shungiku.