Chrysanthemum Chicken Recipes

CHRYSANTHEMUM COCKTAIL

Chrysanthemum Cocktail image

The mix of anise with crisp dry vermouth, herbal Benedictine and fresh orange produces a well-rounded cocktail that has stood the test of time. Though the origins of the name are lost, the recipe is tried and true.

Provided by Food Network Kitchen

Categories beverage

Time 5m

Yield 1 drink

Number Of Ingredients 4

Ingredients

2 ounces dry vermouth
1 ounce Benedictine
1/4 ounce absinthe
1 piece orange peel

Steps:

Add the vermouth, Benedictine and absinthe to a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Squeeze the orange peel into the drink, then run the peel around the rim and use as a garnish. Drink immediately.

ROAST CHICKEN NOODLE SOUP WITH CHRYSANTHEMUM

Roast Chicken Noodle Soup with Chrysanthemum image

Categories Soup/Stew Chicken Leafy Green Pasta Poultry Roast Noodle Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

3 whole star anise
3 cups water
1 2-inch piece fresh ginger, peeled, sliced into thin rounds
6 cups low-salt chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
3 tablespoons vegetable oil
3 garlic cloves, thinly sliced
2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)
1 14-ounce package thin fresh or dried Chinese egg noodles
2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)
1/4 large onion, sliced paper-thin
3 red Thai bird chiles or 1 large red jalapeño chile, sliced into thin rounds

Steps:

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. Serve, passing red chiles separately.

ROAST "CHRYSANTHEMUM" ONIONS

Roast

Categories Onion Side Roast Fall Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 4

Ingredients

16 small yellow onions (each about 2 inches in diameter)
1 teaspoon sugar
1/4 cup chicken broth
3 tablespoons unsalted butter

Steps:

Preheat oven to 450°F.
With a sharp knife trim root end of each onion flat so that it is still intact but will stand on end. Standing each onion on its root end, cut parallel vertical slices at 1/4-inch intervals into but not through onion, stopping about 3/4 inch above root end. Rotate each onion 90 degrees and cut parallel vertical slices in same manner to form a crosshatch pattern, keeping onions intact.
In a lightly buttered shallow baking dish large enough to let onion open, or "flower," put onions, root ends down, and sprinkle with sugar and salt to taste.
In a small saucepan heat broth and butter over moderately high heat until butter is melted and pour over onions. Cover onions with foil and roast in middle of oven 45 minutes, or until tender. Remove foil and roast onions, basting occasionally, 30 to 45 minutes more, on until golden. Onions may be made 1 day ahead and chilled, covered. Reheat onions before serving.

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