Susan's Jee Bow Gai
This is an Asian dish that I've had for a long time, and it can be either an appetizer or main dish when served with rice. It originally was supposed to deep fried in small foil packets, but I found that way too messy. Grilling it is oh so yummy! The longer it marinates, the better it is. Personally I prefer it to marinade for 2 days.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ½cup white sugar
- ¼cup black bean sauce
- ¼cup chopped fresh parsley
- ¼cup minced green onions
- 5tablespoons soy sauce
- 3tablespoons hoisin sauce
- 2tablespoons dry sherry
- 1tablespoon sesame oil
- 1tablespoon vegetable oil
- 4teaspoons minced fresh ginger root
- 2teaspoons minced garlic
- ½teaspoon Chinese five-spice powder
- 2pounds chicken tenders
- 12(6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
Instructions
Step 1
Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.Step 2
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.Step 3
Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).