Recipe by Susan Bricker
"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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black bean sauce
chopped fresh parsley
minced green onions
minced fresh ginger root
Chinese five-spice powder
(6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
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. I am sure it will be great. I did skewers of chicken and skewers of vegetables and rice. Perfect dinner for us. Thank you!
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. Both are great! Enjoy!
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!!!
My husband really enjoyed these! My husband made the full amount of the marinade using 3 large breast and diced them in 1 in. sizes. I wasn't sure about adding the sesame oil since I'm not a huge fan of it so we omitted that. I get to finally use the five-spice that I've had for a long time and would like to find other recipes using it.
* Percent Daily Values are based on a 2,000 calorie diet.
Susan's Jee Bow Gai
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 49
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