Easiest Way to Make The Best Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin

Tasty Chicken Recipes

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

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Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin You can cook Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin using 7 ingredients and 4 steps.

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

  1. You need 1 bunch of Ong choy (Chinese water spinach).
  2. Prepare 2 of Shiitake mushrooms.
  3. Prepare 1 clove of Garlic.
  4. You need 2 slice of Chicken skin.
  5. You need 1 pinch of Salt.
  6. You need 1 dash of Pepper.
  7. Prepare 1 tsp of Oyster sauce.

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

  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!.

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

I believe you can make great and tasty Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!