Chrysanthemum Salad with Potato Chips

Cooking method

1. Step 1:

   

   How do you make a beautiful Chrysanthemum salad with potato chips? There's nothing to it. First, gather the ingredients from the list. The smoked chicken can be breast, thighs, or drumsticks. Use large eggs — the more egg, the tastier the salad.

2. Step 2:

   

   Remove the skin and bones from the chicken and cut it into small cubes. If the breast is large, half may be enough. If it's small, one whole breast (skin and bones removed) is just right for the salad. Instead of smoked meat, you can simply boil the chicken pieces you want in salted water.

3. Step 3:

   

   Lift the button mushrooms out of the marinade and pat them dry. If they're whole, cut them into slices. You can swap the canned mushrooms for fresh ones, frying them in vegetable oil until golden.

4. Step 4:

   

   Drain the canned corn in a sieve and pat it dry.

5. Step 5:

   

   Hard-boil the eggs, cool, and peel them. Separate the whites and yolks. I grated the whites right away on a medium grater, but I grate the yolks directly onto the salad so they don't get pressed down.

6. Step 6:

   

   Spread the chopped smoked chicken on a serving dish. Cover the layer with mayonnaise. I put the mayonnaise in a piping bag and snipped off the tip — it's easier to apply to the salad that way.

7. Step 7:

   

   Next, lay out the mushroom slices and cover them with mayonnaise too.

8. Step 8:

   

   Spread the canned corn on top. It's a good idea to press the layer down lightly with your hands, because the corn sometimes doesn't hold well and slides off here and there, breaking up the salad. Cover with mayonnaise.

9. Step 9:

   

   Put the egg whites on the corn and spread them with mayonnaise.

10. Step 10:

    

    The final layer is yolks grated on a fine grater. You can grate them ahead of time along with the whites, but I prefer to grate them on top to keep them fluffy. This layer doesn't need mayonnaise. Refrigerate the salad for 1 hour.

11. Step 11:

    

    Meanwhile, prepare the garnish that gives the salad its name. Choose nice, even chips, like Pringles. Any flavor works — mine are plain. If you want the petal edges to have a pretty red tint like mine, dip one edge into a small bowl of ground paprika.

12. Step 12:

    

    Just before serving, stick the chips into the salad to form a chrysanthemum flower. My bottom petals are plain chips, and all the ones above are tinted with paprika. It makes a very striking, beautiful flower. Garnish the flower with parsley underneath the chips. Enjoy!