Chicken Skin and Mizuna Kimchi Stir-fry

Name: Chicken Skin and Mizuna Kimchi Stir-fry
Cuisine: American
Ingredients: 4 Boiled chicken skin; 1 bunch Mizuna greens; 100 grams Napa cabbage kimchi; 1 tbsp Soy sauce; 1 dash Umami seasoning; 1/2 tbsp Sesame oil

cookpad.japan @cookpad_jp

You can eat up chicken prepared with the skin all in one sitting, but with a few extra steps, you can make it stretch to make 2-3 dishes.

It's important not to overcook the mizuna! Stir-fry until just heated through. Recipe by Heartful Kitchen Rei

You can eat up chicken prepared with the skin all in one sitting, but with a few extra steps, you can make it stretch to make 2-3 dishes.

It's important not to overcook the mizuna! Stir-fry until just heated through. Recipe by Heartful Kitchen Rei

cookpad.japan @cookpad_jp

You can eat up chicken prepared with the skin all in one sitting, but with a few extra steps, you can make it stretch to make 2-3 dishes.

It's important not to overcook the mizuna! Stir-fry until just heated through. Recipe by Heartful Kitchen Rei

You can eat up chicken prepared with the skin all in one sitting, but with a few extra steps, you can make it stretch to make 2-3 dishes.

It's important not to overcook the mizuna! Stir-fry until just heated through. Recipe by Heartful Kitchen Rei

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Ingredients

4Boiled chicken skin
1 bunchMizuna greens
100 gramsNapa cabbage kimchi
1 tbspSoy sauce
1 dashUmami seasoning
1/2 tbspSesame oil

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Steps

1

Prepare the chicken skin..
https://cookpad.wasmer.app/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin

Make Chicken Broth with Leftover Chicken Skin
2

Thinly slice the chicken skin, cut the mizuna into 3-4 cm lengths, and cut the kimchi into easy-to-eat pieces if needed.
3

Heat sesame oil in a frying pan and sauté the chicken skin and kimchi.
4

Add the mizuna, add the soy sauce and umami seasoning, and turn off the heat. Toss to coat.
5

Stir-fry so that the mizuna retains its crunchiness. It's also delicious as a drinking appetizer.