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

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

Please don't throw away the chicken skin which you removed when you were cooking a chicken dish! Wrap it with plastic wrap and keep it in the freezer until you use it. You can turn it into a stir-fry!

Ingredients: 2~3 servings

Ong choy (Chinese water spinach)
1 bunch
Shiitake mushrooms
1 clove
Chicken skin
2 slices
a pinch
a small amount
Oyster sauce
1 teaspoon


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!

Story Behind this Recipe

I kept the chicken skin in the freezer because I didn't want to waste it. I just tried using it in a stir-fry, and it was delicious! It's surprisingly useful if you have some, so I recommend keeping it instead of throwing away.