Crispy chicken skin chow mien
So you’ve rendered the fat from your chicken skin, but maybe you want something a little more adventurous than just, you know, eating it? Remember, relay race – what ideas do you get from this crunchy, deeply savoury, salty goodness?
Learning more about Chinese cuisine is where I’m at, and my kids love the noodles and rice that are part of it. This chow mien went down a treat. Stir fries are a perfect salty/sweet/fatty meal and perfect for mid week cooking. You do need to be ready, pay attention and be ready to bin any garlic that is burned.
You can use any green veg in this, really. If you don’t have much chicken skin, you can always add any leftover meat you might have hanging around, or some egg or cashew nuts. It’s a template to get you using up those random bits in your fridge for a healthy, thrifty, leftover busting dinner.
Crispy Chicken Skin Chow Mien
- 1 tablespoon vegetable oil
- 1 inch ginger
- 1 clove garlic
- 75 grams frozen greens/spinach, defrosted
- 150 grams fresh greens (spinach, chard, kale)
- 100 grams brocolli
- pinch Chinese 5 spice powder
- 50 ml vegetable/chicken stock/water
- 1 tablespoon hoisin sauce
- 2 tablespoons shoyu/light soy sauce
- pinch soft brown sugar
- leftover crispy chicken skin
For the noodles
- 150 grams dried noodles
- 1 tablespoon sesame oil
- Chopping board & knife
- Measuring jug
- Measuring spoons/teaspoon & tablespoon
- Saucepan & colander/sieve
- If you haven't done so yet, defrost your greens or de-stem fresh greens by yanking off the core, chopping the leaves. Wilt in a hot wok for one minute and set aside.
- Finely chop the garlic and ginger.
- Cook the noodles to packet instructions. Once you have drained them, stir the sesame oil through and set to one side.
The stir fry
- Heat the wok until smoking and add the oil. Add the garlic and ginger and stir fry for 5 seconds then add the broccoli. Stir fry for one minute before adding some water around the rim of the pan to allow the broccoli to steam. Add the cooked/defrosted greens and stir fry for one minute, and then add the Chinese 5 spice.
- Add the chicken/veg stock and noodles and toss together for one minute. Add the hoisin sauce and shoyu/light soy sauce and soft brown sugar. Place in bowls, add the crispy chicken skin and serve immediately.
- If you don't eat this immediately, remove chicken skin and store separately. It won't keep well so honestly I'd just eat it. The noodles will keep fine for a few days in a lidded container. You can eat them cold or reheated.