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 Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, stir-fried ong choy (chinese water spinach) with leftover chicken skin. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something which I have loved my whole life.

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.

To begin with this recipe, we must 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:
  1. Prepare 1 bunch Ong choy (Chinese water spinach)
  2. Take 2 Shiitake mushrooms
  3. Make ready 1 clove Garlic
  4. Get 2 slice Chicken skin
  5. Prepare 1 pinch Salt
  6. Take 1 dash Pepper
  7. 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.

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!

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.

So that is going to wrap it up with this exceptional food stir-fried ong choy (chinese water spinach) with leftover chicken skin recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be 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!