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Susan’s Jee Bow Gai

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Susan’s Jee Bow Gai



Ingredients :

  • 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
  • Methods :

  • 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).
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