Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Ong Choy or water spinach is a popular Chinese leafy green vegetable that's worth pairing with luxurious XO sauce. Chinese water spinach or Ong Choy, as it's called in the Cantonese dialect One other up and coming vegetable that I think may have already "arrived" is stir fried pea leaves or. Stir fried water spinach using garlic, ginger, and fermented tofu as key Fermented Tofu!?
Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. 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:
- Take Ong choy (Chinese water spinach)
- Prepare Shiitake mushrooms
- Get Garlic
- Take Chicken skin
- Get Salt
- Make ready Pepper
- Get Oyster sauce
Stir fried water spinach is a common Asian vegetable dish of stir-fried water spinach (Ipomoea aquatica). It is a popular Asian vegetable dish, commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Filipino, Indonesian, Malaysian, Singaporean. Chinese stir-fry spinach with garlic shows that spinach can hold its own against strong garlic. You'll start with fresh spinach leaves.
Steps to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:
- 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.
- 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.
- When cooked through, add the garlic, shiitake mushrooms, and stems of ong choy (Chinese water spinach), and continue stir-frying for about 30 seconds.
- 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!
You can use baby spinach if you prefer. Find these in the Leftovers can easily be added to noodle and rice dishes as well or used in an omelet the next morning. Bok choy is technically a type of cabbage and is a star ingredient in Chinese, Korean, and Japanese cuisine. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil.
So that’s going to wrap it up for this exceptional food stir-fried ong choy (chinese water spinach) with leftover chicken skin recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
