Garland Chrysanthemum, Ginger and Grass Carp Broth

Why people make this broth

Garland chrysanthemum — sometimes called “crown daisy” or “chop suey greens” — is a vegetable with a distinctive, pleasantly herbal fragrance. It belongs to the chrysanthemum family, which is why its yellow flowers resemble wild daisies. In Cantonese cooking, it is valued not only for its flavour but for its nourishing qualities: it is rich in vitamins, carotenoids, and amino acids, and is traditionally associated with calming the mind, supporting healthy blood pressure, and promoting digestion. Combined with warming fresh ginger and the light, clean protein of grass carp, this quick broth is one Nourilo recommends for people who often feel a cold or bloated stomach, wake up frequently to urinate at night, or struggle to settle into sleep.

Method

1. Rinse the garland chrysanthemum well and set aside.
2. Remove the skin from the grass carp fillet and slice thinly.
3. Bring 1.5 L of water to a rolling boil.
4. Add the ginger slices and fish slices first, then add the garland chrysanthemum.
5. Cook over high heat for about 15 minutes.
6. Serve immediately, eating both the broth and all the ingredients.

Nourilo’s Tips

If tender garland chrysanthemum shoots are not available, larger mature stems work just as well — simply cut them into shorter pieces. This broth is also helpful during a wind-cold type illness when symptoms include watery white phlegm, runny clear mucus, mild cough, and a feeling of restlessness or unease. Because it cooks quickly, it is a practical option even on a weeknight.