Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin
Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. It is one of my favorites. For mine, I will make it a little bit unique. 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’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook stir-fried ong choy (chinese water spinach) with leftover chicken skin using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:
  1. Take 1 bunch Ong choy (Chinese water spinach)
  2. Make ready 2 Shiitake mushrooms
  3. Prepare 1 clove Garlic
  4. Prepare 2 slice Chicken skin
  5. Prepare 1 pinch Salt
  6. Prepare 1 dash Pepper
  7. Make ready 1 tsp Oyster sauce
Instructions to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:
  1. 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.
  2. 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.
  3. When cooked through, add the garlic, shiitake mushrooms, and stems of ong choy (Chinese water spinach), and continue stir-frying for about 30 seconds.
  4. 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!

So that is going to wrap this up for this exceptional food stir-fried ong choy (chinese water spinach) with leftover chicken skin recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!