1. Wash the chrysanthemum and cut off the stems and leaves. Cut the stem into about 3cm, boil water in the pot and add salt. Wait a moment, let the stem turn emerald green, then immediately take it out of the leaves and put it aside.

2. Remove the tendons from the chicken breast, add salt and wine, cover it with plastic wrap, heat it in the microwave oven for 600W2 ~ 3 minutes, and then tear it into small pieces by hand after cooling it slightly. Don't pour the steamed juice on the plate.

3. Add seasoning and steamed juice to 1 and 2, mix well and serve.