Cut the chicken breast into very thin strips. It's easier to cut when it's half frozen. Rub a small amount of sake and katakuriko. Briefly blanch in hot water.
Soak the chicken in the sauce. Add the parboiled greens, and mix well. The sauce: 1 tablespoon of soy sauce, 1 clove of grated garlic, 2 teaspoons of lemon juice, 1 teaspoon of doubanjiang, and 2 teaspoons of sugar.
Story Behind this Recipe
The chrysanthemum greens became popular in our household by cooking in this way.
Briefly parboiling the chrysanthemum greens keeps the crispy texture, and it's delicious. Soak in water right away, and squeeze out excess water.