Easiest Way to Make Ultimate Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, How to Make Speedy Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. 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.
I kept the chicken skin in the freezer because I didn't want to waste it. I just tried using it in a stir-fry, and it was delicious! It's surprisingly useful if you have some, so I recommend keeping it instead of throwing away.
Since plenty of oil comes out from the chicken skin, you don't need to use vegetable oil. If you don't like a lot of oil, please wipe it off with a paper towel.
Once you add vegetables, please stir-fry briefly. Recipe by Kaeha
Ingredients and spices that need to be Make ready to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:
- 1 bunch Ong choy (Chinese water spinach)
- 2 Shiitake mushrooms
- 1 clove Garlic
- 2 slice Chicken skin
- 1 pinch Salt
- 1 dash Pepper
- 1 tsp Oyster sauce
Instructions 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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So that's going to wrap it up with this exceptional food Simple Way to Prepare Quick Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!