- 1/2 cup white sugar
- 1/4 cup black bean sauce
- 1/4 cup chopped fresh parsley
- 1/4 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
- 1/2 teaspoon Chinese five-spice powder
- 2 pounds chicken tenders
- 12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
- 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).
10/07/2019
recipepes.com
susan's jee bow gai, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
