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 Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 237 Calories

Ingredients

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

Recipe 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).