Chicken Skin and Mizuna Kimchi Stir-fry

Chicken Skin and Mizuna Kimchi Stir-fry

This is a dish made from the chicken skin of leftover chicken skin soup.


Boiled chicken skin Recipe ID: 2612486
Mizuna greens
1 bunch
Napa cabbage kimchi
about 100 g
Soy sauce
1 tablespoon
Umami seasoning
a small amount
Sesame oil
1/2 tablespoon


1. Prepare the chicken skin. Recipe ID: 2612486.
2. Thinly slice the chicken skin, cut the mizuna into 3-4 cm lengths, and cut the kimchi into easy-to-eat pieces if needed.
3. Heat sesame oil in a frying pan and sauté the chicken skin and kimchi.
4. Add the mizuna, add the soy sauce and umami seasoning, and turn off the heat. Toss to coat.
5. Stir-fry so that the mizuna retains its crunchiness. It's also delicious as a drinking appetizer.

Story Behind this Recipe

You can eat up chicken prepared with the skin all in one sitting, but with a few extra steps, you can make it stretch to make 2-3 dishes.