Recipe of Super Quick Homemade Shungiku (Edible Chrysanthemum) & Chicken Salad

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The ingredients needed to make Shungiku (Edible Chrysanthemum) & Chicken Salad:

1. Make ready 1 bunch Shungiku (Edible Chrysanthemum)
2. Make ready 1 Chicken Breast Fillet
3. Prepare 2-3 slices Ginger
4. Get 1 Spring Onion *cut to 7-8cm
5. Make ready 1/2 teaspoon Salt
6. Prepare 1 tablespoon Toasted Sesame Seeds *ground
7. Get 2-3 tablespoons Japanese Mayonnaise
8. Prepare 1 tablespoon Soy Sauce

Instructions 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.

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