Best Susans Jee Bow Gai Recipes
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)
Provided by simplelittlecheffie
Categories Poultry
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 234.3, Fat 6.6, SaturatedFat 1.1, Cholesterol 72.8, Sodium 859.1, Carbohydrate 16.6, Fiber 0.4, Sugar 14.4, Protein 25.7
SILVER-WRAPPED CHICKEN
Categories Chicken Appetizer Fry Marinate Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 15
Steps:
- Combine first 12 ingredients in large bowl and stir to blend. Add chicken and turn to coat. Cover and refrigerate overnight, stirring occasionally.
- Place 1 foil square on work surface with 1 corner pointing toward the edge. Place 1 chicken piece in center of foil. Drizzle with 1 teaspoon marinade. Fold bottom corner over chicken. Fold sides in. Lift section of foil containing chicken and fold upward, leaving top corner of foil exposed. Fold top corner into flap. Repeat with remaining chicken and foil. Discard remaining marinade.
- Pour oil into heavy large Dutch oven to depth of 6 inches. Heat to 350°F. Working in batches, carefully add chicken packages (oil will bubble vigorously) and fry until chicken is cooked through, about 8 minutes per batch. Using tongs transfer packages to paper towels and drain.
- Arrange packages on platter. Serve warm.
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
HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
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