Chicken and Chrysanthemum Stir Fry

    1 hour

    Chrysanthemum is best known for making soothing teas. In this recipe, it is stir-fried with sliced chicken to create a savoury and delicious dish.

    2 people made this

    Serves: 4 

    • 950g chicken meat, thinly sliced
    • 3 egg whites
    • salt, to taste
    • shaoxing wine, to taste
    • ground white pepper, to taste
    • 1 tablespoon cornflour
    • salt, to taste
    • sugar, to taste
    • monosodium glutamate (MSG), to taste
    • ground white pepper, to taste
    • sesame oil, to taste
    • 1 teaspoon cornflour
    • water, as needed
    • 2 tablespoons oil
    • 2 tablespoons oil
    • 1 tablespoon finely chopped fresh ginger
    • 1 tablespoon finely chopped spring onions
    • 40g dried chrysanthemum petals, rinseed and drained

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a bowl, mix the chicken with egg whites, salt, shaoxing wine, pepper and cornflour.
    2. In a clean bowl, mix together some salt, sugar, MSG, pepper, sesame oil, a teaspoon cornflour and just enough water to make a sauce. Set aside.
    3. Heat oil in a wok over high heat to until hot. Add the chicken and stir-fry for a few minutes until the meat is cooked. Remove and drain the oil.
    4. Heat the same wok with 2 tablespoons oil until hot. Add the ginger and spring onions and stir-fry until fragrant. Add the chicken and sauce and stir to coat the chicken evenly with the sauce.
    5. Add the chrysanthemum flowers and toss gently. Transfer to a dish and serve.


    Chrysanthemum flowers can be purchased in Chinese/Oriental speciality shops or online.

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