Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have stir-fried ong choy (chinese water spinach) with leftover chicken skin using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:
- Get 1 bunch Ong choy (Chinese water spinach)
- Prepare 2 Shiitake mushrooms
- Prepare 1 clove Garlic
- Take 2 slice Chicken skin
- Make ready 1 pinch Salt
- Make ready 1 dash Pepper
- Get 1 tsp Oyster sauce
Steps to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:
- Cut the chicken skin into 5 mm wide strips, and slice the garlic. Cut the shiitake mushrooms into 5 mm strips. Cut the ong choy (Chinese water spinach) into 4 cm lengths, and separate the stems from the leaves.
- Heat a frying pan over medium high heat, and add the chicken skin. (No need for vegetable oil.) If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel.
- When cooked through, add the garlic, shiitake mushrooms, and stems of ong choy (Chinese water spinach), and continue stir-frying for about 30 seconds.
- Add the ong choy leaves, and season with salt and pepper. Add the oyster sauce, and stir-fry briefly. When cooked through, serve on a plate, and done!
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