Susan's Jee Bow Gai

Name: Susan's Jee Bow Gai
Prep time: 20 min
Cook time: 10 min
Total time: 750 min
Ingredients: 0.5 cup white sugar; 0.25 cup black bean sauce; 0.25 cup chopped fresh parsley; 0.25 cup minced green onions; 5 tablespoons soy sauce; 3 tablespoons hoisin sauce; 2 tablespoons dry sherry; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 4 teaspoons minced fresh ginger root; 2 teaspoons minced garlic; 0.5 teaspoon Chinese five-spice powder; 2 pounds chicken tenders; 12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

4.8

(6)

5 Reviews

2 Photos

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.

Submitted by simplelittlecheffie

Updated on January 4, 2022

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

12 hrs

Total Time:

12 hrs 30 mins

Servings:

8

Yield:

8 servings

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Ingredients

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Original recipe (1X) yields 8 servings

½ cup white sugar
¼ cup black bean sauce
¼ cup chopped fresh parsley
¼ cup minced green onions
5 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
1 tablespoon vegetable oil
4 teaspoons minced fresh ginger root
2 teaspoons minced garlic
½ teaspoon Chinese five-spice powder
2 pounds chicken tenders
12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Directions

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.
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.
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).

Editor's Note

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

237	Calories
6g	Fat
18g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 237
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	5%
Cholesterol 66mg	22%
Sodium 812mg	35%
Total Carbohydrate 18g	7%
Dietary Fiber 1g	2%
Total Sugars 14g
Protein 27g	55%
Vitamin C 5mg	5%
Calcium 26mg	2%
Iron 1mg	8%
Potassium 358mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Susan's Jee Bow Gai

Ingredients

Directions

Editor's Note

Nutrition Facts (per serving)

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