Name: Susan's Jee Bow Gai
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: White sugar - ½ cup; Black bean sauce - ¼ cup; Chopped fresh parsley - ¼ cup; Minced green onions - ¼ cup; Soy sauce - 5 tablespoons; Hoisin sauce - 3 tablespoons; Dry sherry - 2 tablespoons; Sesame oil - 1 tablespoon; Vegetable oil - 1 tablespoon; Minced fresh ginger root - 4 teaspoons; Minced garlic - 2 teaspoons; Chinese five-spice powder - ½ teaspoon; Chicken tenders - 2 pounds; (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes - 12

Ingredients for - Susan's Jee Bow Gai

1. White sugar ½ cup

2. Black bean sauce ¼ cup

3. Chopped fresh parsley ¼ cup

4. Minced green onions ¼ cup

5. Soy sauce 5 tablespoons

6. Hoisin sauce 3 tablespoons

7. Dry sherry 2 tablespoons

8. Sesame oil 1 tablespoon

9. Vegetable oil 1 tablespoon

10. Minced fresh ginger root 4 teaspoons

11. Minced garlic 2 teaspoons

12. Chinese five-spice powder ½ teaspoon

13. Chicken tenders 2 pounds

14. (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes 12

How to cook deliciously - Susan's Jee Bow Gai

1 . Stage

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.

2 . Stage

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.

3 . Stage

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).