Best 5 Susans Jee Bow Gai Recipes
Welcome to the ultimate guide to cooking "Susan's Jee Bow Gai". This traditional Cantonese dish tantalizes taste buds with its harmonious blend of flavors and textures. Whether you're a seasoned cook or a novice in the kitchen, this article will provide you with the necessary knowledge and techniques to create an authentic and delicious "Susan's Jee Bow Gai" in the comfort of your own home. From selecting the freshest ingredients to mastering the art of stir-frying, we'll walk you through every step of the process, ensuring you end up with a dish that will impress family and friends alike. So gather your ingredients, prepare your wok, and let's embark on a culinary journey to experience the true essence of "Susan's Jee Bow Gai".
Here are our top 5 tried and tested recipes!
SUSAN'S JEE BOW GAI
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.
Provided by simplelittlecheffie
Categories Meat and Poultry Recipes Chicken
Time 12h30m
Yield 8
Number Of Ingredients 14
Steps:
- 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).
Nutrition Facts : Calories 237.4 calories, Carbohydrate 18.2 g, Cholesterol 66 mg, Fat 5.5 g, Fiber 0.5 g, Protein 27.4 g, SaturatedFat 1 g, Sodium 812.4 mg, Sugar 14.4 g
SUSAN'S JEE BOW GAI
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.
Provided by simplelittlecheffie
Categories Chicken Recipes
Time 12h30m
Yield 8
Number Of Ingredients 14
Steps:
- 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).
Nutrition Facts : Calories 237.4 calories, Carbohydrate 18.2 g, Cholesterol 66 mg, Fat 5.5 g, Fiber 0.5 g, Protein 27.4 g, SaturatedFat 1 g, Sodium 812.4 mg, Sugar 14.4 g
GEE BOW GAI
Make and share this Gee Bow Gai recipe from Food.com.
Provided by foodart
Categories Chicken
Time 45m
Yield 36 pieces
Number Of Ingredients 14
Steps:
- Set the foil aside. Mix all of the ingredients together and marinate overnight. Place about a tablespoon of the chicken mixture onto a sheet of the foil and fold diagonally. One side of the diagonally make a 1/4" fold onto and then the other side make the same fold and at the same time press all of the air from the foil, than go back on the other side fold again and repeat on the other side. Finish the off the chicken mixture.
- Heat the oil a skillet to 375 degree and deep fry the chicken wrap for 2 minutes.
Nutrition Facts : Calories 66.3, Fat 4.4, SaturatedFat 1.1, Cholesterol 21.3, Sodium 177.5, Carbohydrate 2, Fiber 0.1, Sugar 1.4, Protein 4.5
SUSAN'S JEE BOW GAI
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.
Provided by simplelittlecheffie
Categories Chicken Recipes
Time 12h30m
Yield 8
Number Of Ingredients 14
Steps:
- 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).
Nutrition Facts : Calories 237.4 calories, Carbohydrate 18.2 g, Cholesterol 66 mg, Fat 5.5 g, Fiber 0.5 g, Protein 27.4 g, SaturatedFat 1 g, Sodium 812.4 mg, Sugar 14.4 g
WOR SUE GAI
Steps:
- Put monosodium glutamate, 2 tablespoons salt, the aniseed, dried gingerroot and 1 1/2 quarts water in a kettle and bring to a boil. Add chicken (and additional water if chicken is not covered) and simmer slowly until chicken is cooked and tender. Remove chicken from broth and cool. Reserve broth.
- Prepare Water Chestnut Batter by combining water chestnut powder, flour, cornstarch, salt and water. The mixture should be the consistency of pancake batter. If too thick, add more water.
- When chicken is cool, bone it and cut into pieces about 1 1/2 inches square. Press pieces of chicken into Water Chestnut Batter and deep-fry in peanut oil at 450- until brown.
- While chicken is cooking, prepare Gravy by blending broth, sugar and browning sauce. Combine cornstarch and cold water. Heat chicken broth mixture; then add dissolved cornstarch. Cook, stirring, until thickened. Serve cooked chicken on shredded lettuce with the gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
- Don't be afraid to experiment: Feel free to adjust the recipe to your own liking. Add more or less of a certain ingredient, or try a different cooking method.
- Pay attention to the cooking time: Every recipe is different, so it's important to pay attention to the cooking time. Overcooking can ruin a dish, so it's better to err on the side of caution.
- Season to taste: Taste your dish as you cook it and adjust the seasonings accordingly. It's always easier to add more seasoning than it is to take it away.
Conclusion:
These recipes are a great way to add some variety to your home-cooked meals. They're all easy to make and absolutely delicious. So next time you're looking for something new to cook, give one of these recipes a try. You won't be disappointed.
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