Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stir Fry Your Favorite Veggies For A Delicious Quick Meal. Need A Quick And Tasty Weekday Meal? Try This Easy Stir Fried Vegetables From McCormick®. If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel.

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to 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 cook that.

The ingredients needed to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:

1. Make ready 1 bunch Ong choy (Chinese water spinach)
2. Take 2 Shiitake mushrooms
3. Get 1 clove Garlic
4. Get 2 slice Chicken skin
5. Get 1 pinch Salt
6. Take 1 dash Pepper
7. Make ready 1 tsp Oyster sauce

Squeeze the stem by hand and tear it apart. Heat oil over high heat in a large skillet or a wok. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most popular of recent trending foods in the world. It's simple, it is quick, it tastes delicious.

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!

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most popular of recent trending foods in the world. It's simple, it is quick, it tastes delicious. They're fine and they look wonderful. 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!

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