Tender Chicken Breast and Chrysanthemum Greens with Garlic and Soy Sauce

Name: Tender Chicken Breast and Chrysanthemum Greens with Garlic and Soy Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Chrysanthemum greens; 1 Chicken breast; 1 clove Garlic; 1 tbsp Soy sauce; 2 tsp Lemon juice; 1 tsp Doubanjiang; 2 tsp Sugar

cookpad.japan @cookpad_jp

The chrysanthemum greens became popular in our household by cooking in this way.

Briefly parboiling the chrysanthemum greens keeps the crispy texture, and it's delicious. Soak in water right away, and squeeze out excess water. Recipe by Ochamaru

The chrysanthemum greens became popular in our household by cooking in this way.

Briefly parboiling the chrysanthemum greens keeps the crispy texture, and it's delicious. Soak in water right away, and squeeze out excess water. Recipe by Ochamaru

cookpad.japan @cookpad_jp

The chrysanthemum greens became popular in our household by cooking in this way.

Briefly parboiling the chrysanthemum greens keeps the crispy texture, and it's delicious. Soak in water right away, and squeeze out excess water. Recipe by Ochamaru

The chrysanthemum greens became popular in our household by cooking in this way.

Briefly parboiling the chrysanthemum greens keeps the crispy texture, and it's delicious. Soak in water right away, and squeeze out excess water. Recipe by Ochamaru

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Ingredients

2 servings

1 bunchChrysanthemum greens
1Chicken breast
1 cloveGarlic
1 tbspSoy sauce
2 tspLemon juice
1 tspDoubanjiang
2 tspSugar

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Steps

1

Cut the chicken breast into very thin strips. It's easier to cut when it's half frozen. Rub a small amount of sake and katakuriko. Briefly blanch in hot water.
2

Soak the chicken in the sauce. Add the parboiled greens, and mix well. The sauce: 1 tablespoon of soy sauce, 1 clove of grated garlic, 2 teaspoons of lemon juice, 1 teaspoon of doubanjiang, and 2 teaspoons of sugar.