Jee Bow Gai - Asian Skewers
"I got this recipe many, many years ago and it's like the skewers you get in Chinese restaurants. Originally they were supposed to be wrapped in foil with a little marinade and deep fried. I found this WAY too messy and time consuming so I grill them now. (the longer you marinade them, the better it is. I usually marinade them for 2 days minimum)"
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 lbs chicken tenders
- 1⁄2 cup sugar
- 5 tablespoons soy sauce
- 1⁄4 cup black bean sauce
- 1⁄4 cup green onion, chopped
- 1⁄4 cup parsley, chopped
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 4 teaspoons fresh ginger, minced
- 2 teaspoons fresh garlic cloves, minced
- 1⁄2 teaspoon five-spice powder
directions
- Mix all ingredients and marinade overnight or longer for more flavor, stirring every 12 hours.
- Grill on med-high heat for 25-30 minutes or until done.
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Reviews
-
This is an outstanding marinade! I used chicken thighs (my prefence) and marinated it for 2 days. It was too cold to grill outdoors so I stir-fried the chicken and served it with steamed rice. Definitely a keeper and I'll try it grilled when the weather gets better. Thanks for sharing. Made for PAC Fall 2011.
