Add water to a pot and bring to a boil. Add the ground chicken and stir to break it up. Skim off any foam, then add the washed and chopped chrysanthemum greens. Keep the heat high and leave the pot uncovered so the greens stay bright. Stir, season to taste, and when the soup comes to a rolling boil, turn off the heat and sprinkle black pepper on top.

Wash and chop the mushrooms. Heat 1 tablespoon of oil in a pan and sauté minced garlic until fragrant. Add the mushrooms and stir-fry until slightly softened, then add the bok choy and stir-fry together. Season to taste, stir a few more times, then turn off the heat and add black pepper.