Recipe

Roast Chicken Chrysanthemum Soup Recipe


Roast Chicken Chrysanthemum Soup Recipe
Add Step-by-Step Photos 		Missamberlee / All my dishes
9 months, 2 weeks ago
I found a recipe like this on epicurious.com the other day and although it looked good, I made something else to suit my tastes instead. Its much easier than it looks and its terribly impressive. It would also be very easy to make this vegetarian.
Prep:10m Cook:45m Servings:4

Missamberle

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Ingredients
  • 1/2 c dried chrysanthemum flowers (I got mine at a Chinese herb shop for tea)
  • 3 heads star anise
  • 2 tsp vegetable oil
  • 3 tbs teryaki sauce
  • 1 tbs white wine vinegar or mirin
  • 3 inch chunk of fresh ginger ~ chopped fine
  • 3-4 cloves of garlic ~ chopped fine
  • 1 or 2 small jalepeno peppers ~ cut into thin rounds
  • 1 yellow onion (shallots might be better) ~ sliced very thin
  • 1 head bok choy (just use the leaves) ~ cut into 1/2" strips
  • 1 c frozen spinach ~ chopped
  • 1 pack Mai Fun noodles or other thin rice noodles
  • 1 c water
  • 1 c chicken or turkey stock (I used both because I cant tell what is what in my
  • freezer;)
  • 2 c chopped or shredded roast chicken (leftover is perfect)

Directions
  1. in a saucepan with the veggie oil heat your anise on medium low for 2 or 3 minutes (keep your eye on it, it can burn fast)
  2. add water and 1 cup of the stock
  3. to that add the ginger and flower buds.
  4. Simmer for 10 minutes
  5. Strain the ginger, anise and flower petals, return flavored stock to the pot and add the rest of the stock.
  6. add teryiaki, vinegar and one glove of raw garlic
  7. in a separate saucepan, carmelise the onion with the other 2 cloves of garlic, when it is translucent and turning brown, throw that in.
  8. add meat and greens and pepper.
  9. simmer for 45 min
  10. add noodles and cook until they are soft
  11. Enjoy

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