Recipe of Any-night-of-the-week Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin

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Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin. If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel. Pick up the ong choy and remove the dead leaves. Squeeze the stem by hand and tear it apart.

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin Heat oil over high heat in a large skillet or a wok. Once the oil is hot, toss red chili and garlic in the pan. Add water spinach to the pan, followed by the cooking sauce.

Hey everyone, it is John, welcome to my recipe site. 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.

If a large amount of oil comes out from the skin while stir-frying, wipe it off with a paper towel. Pick up the ong choy and remove the dead leaves. Squeeze the stem by hand and tear it apart.

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to 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. {Prepare 1 bunch of Ong choy (Chinese water spinach).
  2. {Take 2 of Shiitake mushrooms.
  3. {Prepare 1 clove of Garlic.
  4. {Make ready 2 slice of Chicken skin.
  5. {Take 1 pinch of Salt.
  6. {Prepare 1 dash of Pepper.
  7. {Take 1 tsp of Oyster sauce.

Heat up the oil in a wok or pan then add the garlic and chilli in. Over a high heat, add the water spinach and continuously stir fry. When the water spinach has slightly softened, add the fermented bean curd paste and chicken bouillon powder. Sautee the garlic until translucent in medium heat Add the fermented tofu paste and the blanched water spinach.

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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!.

Turn the water spinach frequently to sure the fermented tofu paste is well incorporated. Heat your wok over high heat, and add the oil and ginger. Give the mixture a quick stir–your wok should be close to smoking now, and add the Ong Choy, immediately moving the vegetables around with your spatula. I grew up eating water spinach and this dish is simple and delicious. You'll begin by toasting the cashews, then stir-fry the chicken.

So that’s 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 reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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