Chrysanthemum Greens with Pine Mushrooms
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- chrysanthemum greens (蓬蒿)
- oil
- chicken stock (雞湯)
- 100 pieces pine mushrooms (松菌)
Instructions
- Select the tender tips of chrysanthemum greens.
- Heat oil in the wok.
- Stir-fry the greens until they are slightly wilted and darkened.
- Transfer to simmering chicken stock and poach them through.
- At the moment of service, scatter approximately one hundred pine mushrooms across the top.