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My review
Susan's Jee Bow Gai
Susan Rehders
"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."
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Ingredients
12 h 30 m servings 237 calsOriginal recipe yields 8 servings
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Directions
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- 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).
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 237 calories; 5.5 g fat; 18.2 g carbohydrates; 27.4 g protein; 66 mg cholesterol; 812 mg sodium. Full nutrition
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3/15/2012
Wow! This is a keeper! I made it true to the recipe - great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. ...
6/3/2011
This is my recipe. It tastes like the chicken wings you would get at a Chinese buffet. The only thing different that I sometimes do is add a heaping teaspoon of Ground Ginger instead of fresh. B...
7/25/2011
it really turned out wonderful!! such a nice change for us on a weeknight. :) i had it marinating for a little over 24 hours, thank you!!!
7/13/2016
Wow - what a great recipe! I only used this for the marinade: I used boneless chicken thighs (my husband's favorite cut of the chicken), and marinated them about 10 hours; anything more would ...