Gee Bow Gai Recipes

SUSAN'S JEE BOW GAI

Susan's Jee Bow Gai image

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

Ingredients

½ cup white sugar
¼ cup black bean sauce
¼ cup chopped fresh parsley
¼ 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
½ teaspoon Chinese five-spice powder
2 pounds chicken tenders
12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

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

Susan's Jee Bow Gai image

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

Ingredients

½ cup white sugar
¼ cup black bean sauce
¼ cup chopped fresh parsley
¼ 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
½ teaspoon Chinese five-spice powder
2 pounds chicken tenders
12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

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

LARB GAI

Larb Gai image

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound ground chicken
2 tablespoons canola oil
2 shallots, thinly sliced
2 green or red fresh chiles, seeded and chopped
2 garlic cloves, minced
2 tablespoons lime juice
3 tablespoons fish sauce
1 tablespoon sweet chili sauce
2 teaspoons brown sugar
1 to 2 teaspoons Sriracha chili sauce
1/4 cup fresh cilantro leaves
2 tablespoons minced fresh mint
Hot cooked sticky rice
Boston lettuce leaves, optional

Steps:

In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.

GEE BOW GAI

Gee Bow Gai image

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

Ingredients

2 lbs chicken thighs, boneless, cut into 1/2 inch slice
1 garlic clove, finely minced
1 slice fresh ginger, finely minced
2 tablespoons green onions, minced
2 tablespoons parsley, Chinese and minced
1 teaspoon salt
1 tablespoon oil
1/2 teaspoon sesame oil
1 tablespoon soy sauce
2 tablespoons sugar
2 tablespoons oyster sauce
1/3 cup hoisin sauce
36 sheets aluminum foil, 5 inch x 5 inch
oil

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

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