Trim the root ends of the spring chrysanthemum and separate the leaves from the stems. Cut the leaves into bite-sized pieces and slice the stems thinly at an angle.

Heat salad oil in a pot over medium heat. Add ground chicken and stir-fry until the meat changes color.

Add water, salt, and pepper to the pot. Bring to a boil, then reduce to low heat and simmer for about 4 minutes.