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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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

I grew up eating water spinach and this dish is simple and delicious. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin. I kept the chicken skin in the freezer because I didn't want to waste it.

To get started with this recipe, we must first 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. Make ready 2 Shiitake mushrooms
  3. Get 1 clove Garlic
  4. Prepare 2 slice Chicken skin
  5. Get 1 pinch Salt
  6. Prepare 1 dash Pepper
  7. Get 1 tsp Oyster sauce

With minimal ingredients and maximum flavour, it sure is a easy crowd pleaser. In the wok and skillet, mix the curry paste with the coconut milk. Pour off excess water from spinach; add spinach to pan. When spinach begins to release juices, add cornstarch mixture.

Steps 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!

Health Benefits of Water Spinach (తూటి కూర.) All dark green leafy vegetables are packed with nutrients and water spinach is no exception. See more ideas about Chinese cooking, Cooking, Asian recipes. See more ideas about Recipes, Vegan recipes, Vegetarian recipes. See more ideas about Recipes, Asian recipes, Food. Chinese Chicken Salad at The Mandalay "SIT DOWNcarts dont come around.

So that is going to wrap it up with this exceptional food stir-fried ong choy (chinese water spinach) with leftover chicken skin recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!