Step-by-Step Guide to Prepare Homemade Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade 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 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 particular recipe, we must prepare a few ingredients. You can cook 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 Get 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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