susan's jee bow gai

Ingredients

• Servings: 8
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 12 hrs 30 mins


• whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, , 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 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).