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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

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!

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