Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Making the best Water Spinach (aka kangkung , ong choy , or chinese water spinach) cook stir fried with garlic and pork. So yum so good food for diet food. Ong Choy or water spinach is a popular Chinese leafy green vegetable that's worth pairing with luxurious XO sauce.
Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have stir-fried ong choy (chinese water spinach) with leftover chicken skin using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin:
- Make ready 1 bunch Ong choy (Chinese water spinach)
- Get 2 Shiitake mushrooms
- Take 1 clove Garlic
- Prepare 2 slice Chicken skin
- Prepare 1 pinch Salt
- Make ready 1 dash Pepper
- Prepare 1 tsp Oyster sauce
Bok choy is technically a type of cabbage and is a star ingredient in Chinese, Korean, and Japanese cuisine. Pour pepper and mushroom sauce over bok choy and chicken. 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.
Instructions 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!
Rau Muong/Ong Choy Xao Toi Chao (Vietnamese/Chinese Water Spinach Stir-fried with Garlic and Fermented Bean Curd). I love rau muong (Vietnamese water spinach) or ong choy in Chinese. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil. In the Chinese culture, leafy greens, choy, is highly consumed and greatly appreciated.
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