Chicken Skin and Mizuna Kimchi Stir-fry

• 4 Boiled chicken skin
• 1 bunch Mizuna greens
• 100 grams Napa cabbage kimchi
• 1 tbsp Soy sauce
• 1 dash Umami seasoning
• 1/2 tbsp Sesame oil

1. Prepare the chicken skin..
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 saute the chicken skin and kimchi.
4. Add the mizuna, add the soy sauce and umami seasoning, and turn off the heat.
5. Toss to coat.
6. Stir-fry so that the mizuna retains its crunchiness.
7. It's also delicious as a drinking appetizer.

chicken skin, mizuna, cabbage, soy sauce, sesame oil

Taken from cookpad.com/us/recipes/154708-chicken-skin-and-mizuna-kimchi-stir-fry (may not work)