This food is very low in
Cholesterol. It is also a good source of Protein, Niacin and Zinc, and a
very good source of Dietary Fiber, Vitamin A, Thiamin, Riboflavin,
Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium,
Copper and Manganese.
Edible leaves of the garland chrysanthemum plant.
Similar in appearance to the ornamental variety chrysanthemum, both the
greens (leaves) and stems of the garland chrysanthemum are harvested for
use either fresh or to be cooked for salads, soups, stews, and
stir-fried dishes. As a popular green in Asian food dishes, garland
chrysanthemum has a distinctive bite to the flavor, providing a tangy
taste that increases with the age of the leaf. If the plants begin to
flower, the stems and leaves will become bitter tasting and have aged
past their prime use.
The garland chrysanthemum can be prepared by serving it fresh or by
steaming, blanching, or sautéing the greens and stems. Overcooking
however, will produce a bitter tasting flavor, so maintain a lower heat
and cook until tender and lightly tangy in taste.
Left Over roast chicken Noodle Soup with Chrysanthemum leaves
The
chrysanthemum leaves and are star anise are a beautiful match. Any vegetables with a bitter bite eg. watercress can be substituted if you like.
Yield: Makes 4 servings
3 whole star anise
3 cups water
1 2-inch piece fresh ginger, peeled, sliced
6 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sugar ( optional)
3 garlic cloves, thinly sliced
3 tablespoon of oil
5 cups of chrysanthemum leaves (bottoms trimmed, upper stems and leaves cut)
1 14-ounce package thin fresh or dried Chinese egg noodles
abt 2/3 pound of left over roast chicken
1/4 large onion, sliced paper-thin
Stir star anise in heavy large saucepan
over medium heat until slightly darker, wrinkled-looking, and fragrant,
about 8 minutes. Add 3 cups water and ginger; simmer 15 minutes. Add
broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with
salt and pepper.
Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.
Blanch chrysanthemum in large pot of
boiling salted water until just wilted, about 5 seconds. Using strainer,
transfer greens to colander. Rinse with cold water and drain. Return
water in pot to boil. Add noodles and cook until just tender but still
firm to bite, stirring often, about 3 minutes. Drain; transfer to large
bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen
shears, cut noodles crosswise in several places.
Heat chicken in microwave in 10-second
intervals at low setting until warmed through. Divide noodles among 4
soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion.
Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil.
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