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

Name: Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 bunchOng choy (Chinese water spinach)
2Shiitake mushrooms
1 cloveGarlic
2 sliceChicken skin
1 pinchSalt
1 dashPepper
1 tspOyster sauce

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Steps

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!