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Stir-fried Ong Choy (chinese Water Spinach) With Leftover Chicken Skin Recipe

Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin Recipe
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Serving : 2
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Prepare the ingredients before making Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin in your home. Then, follow these steps below to serve Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin for your family or friends.

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

  • 1 bunch Ong choy (Chinese water spinach)
  • 2 Shiitake mushrooms
  • 1 clove Garlic
  • 2 slice Chicken skin
  • 1 pinch Salt
  • 1 dash Pepper
  • 1 tsp Oyster sauce

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

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Stir-Fried Ong Choy (Chinese Water Spinach) with Leftover Chicken Skin in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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!
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