Chrysanthemum Pot

Name: Chrysanthemum Pot (菊花鍋)
Yield: This recipe will be fine for 8 to 10 people.
Cuisine: Chinese
Ingredients: Chrysanthemums, stems removed; 3 to 4 tablespoons Chenkong or red-wine vinegar; A bunch of watercress; Some Radish Flowers; Some Carrot Flowers; ¼ teaspoon finely minced peeled ginger; 1 to 2 tablespoons roasted and crushed Szechuan peppercorns; 4 to 6 tablespoons chopped fresh coriander; 3 to 4 tablespoons chili-pepper oil; 3 to 4 tablespoons chili-pepper sauce; 3 to 4 tablespoons Chinese hot mustard; 8 to 10 cups chicken stock; 2 ounces presoaked transparent noodles; 1 pound celery cabbage; 4 to 5 squares bean curd; 1 tablespoon light soy sauce; 1 teaspoon sesame oil; 2 pounds fresh spinach; 1 pound squid or canned abalone; 2 to 3 dozen small clams; 1 pound fillet of sole, flounder, or pike; 1 pound large shrimp; 1 pound fillet of beef or flank steak; 1 pound boneless and skinless chicken breast

菊花鍋

Preparation info

This recipe will be fine for
8 to 10
people.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is so named because it’s traditionally served in the autumn, when the weather is cool and the chrysanthemums are in full bloom. The flowers are used not only in great sprays around the room but also, stems removed, as decorations on the platters themselves.

The ingredients, and the quantity, depend on your preference and the number of people. As a general guide, calculate about ½ pound

Ingredients

Asia
China
Side dish
Main course
Autumn
Spicy

Ingredients

Method