About this recipe: This is a delicious and refreshing Hunan soup, which is perfect for the summer. Beaten egg is drizzled into a hot pot of chicken stock, then garnished with chrysanthemum petals before serving. If you don't like the taste of chrysanthemum, garnish with chopped spring onions instead.
Dried chrysanthemum flowers can be purchased in Chinese/Oriental speciality shops or online.
This was very salty, and I think 1 egg would have been much better compared to the amount of liquid. I will be adding additional water and chicken stock granules (as needed) to bump this up from 2 servings to 4 to be able to enjoy it. - 06 Feb 2015