Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel. Add the ong choy leaves, and season with salt and pepper. 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.

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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 cook that.

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

1. Get Ong choy (Chinese water spinach)
2. Prepare Shiitake mushrooms
3. Prepare Garlic
4. Make ready Chicken skin
5. Get Salt
6. Get Pepper
7. Get Oyster sauce

I grew up eating water spinach and this dish is simple and delicious. Fu yu ong choy (stir-fried water spinach with spicy fermented tofu). Used as a vegetable rather than an herb or garnish in Chinese cooking, the chives look like spinach linguini and have a mild. What do I mean by that, you might be wondering.

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!

Used as a vegetable rather than an herb or garnish in Chinese cooking, the chives look like spinach linguini and have a mild. What do I mean by that, you might be wondering. I appreciate your support :)In the Chinese culture, leafy greens, choy, is highly consumed and greatly appreciated. I want to spotlight a more. Sometimes called Chinese spinach, pronounced in Cantonese as hin choy and in Mandarin as xian cai (苋菜), this leafy green vegetable is best stir-fried simply with garlic and salt, as it's similar in flavor to spinach.

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