Best 3 Susans Jee Bow Gai Recipes

**The Enticing Delicacies of Chinese Stir-fried Rice Recipes: Jee Bow Gai, Yang Chow Fried Rice, and Shrimp Fried Rice**

Chinese cuisine boasts an array of tantalizing stir-fried rice dishes that tantalize the taste buds with their distinct flavors and vibrant ingredients. Among these culinary gems, three exceptional recipes shine: Jee Bow Gai (Chicken and Chinese Sausage Fried Rice), Yang Chow Fried Rice (Cantonese-style Fried Rice), and Shrimp Fried Rice. Each dish offers a unique blend of textures and tastes, making them beloved by food enthusiasts worldwide. Embark on a culinary journey as we delve into the intricacies of these delectable stir-fried rice creations, exploring their ingredients, cooking techniques, and the captivating flavors that await.

Let's cook with our recipes!

SAUSAGE-BEAN SOUP

Sausage-Bean Soup image

Provided by Food Network Kitchen

Categories main-dish

Number Of Ingredients 0

Ingredients

Steps:

Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

JEE BOW GAI - ASIAN SKEWERS

Jee Bow Gai - Asian Skewers image

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

Ingredients

2 lbs chicken tenders
1/2 cup sugar
5 tablespoons soy sauce
1/4 cup black bean sauce
1/4 cup green onion, chopped
1/4 cup parsley, chopped
3 tablespoons hoisin sauce
2 tablespoons dry sherry
1 tablespoon vegetable oil
1 tablespoon sesame oil
4 teaspoons fresh ginger, minced
2 teaspoons fresh garlic cloves, minced
1/2 teaspoon five-spice powder

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

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

Tips:

Use fresh ingredients: The fresher the ingredients, the better the final dish will taste. This is especially true for the chicken, vegetables, and herbs.
Marinate the chicken: Marinating the chicken in the soy sauce, rice wine, sesame oil, and ginger mixture helps to tenderize it and infuse it with flavor.
Cook the chicken over high heat: This will help to create a crispy exterior and a juicy interior.
Stir-fry the vegetables quickly: Stir-frying the vegetables quickly over high heat will help to retain their鮮豔色彩, texture, and nutrients.
Use a well-seasoned wok: A well-seasoned wok will help to prevent the food from sticking and will also impart a nice flavor to the dish.
Serve immediately: Chinese stir-fries are best served immediately after they are cooked. This will ensure that the food is still hot and crispy.

Conclusion:

Susan's Jee Bow Gai is a delicious and easy-to-make Chinese stir-fry dish. It is a great way to use up leftover chicken, and it is also a healthy and flavorful meal. By following these tips, you can make a perfect Jee Bow Gai at home. So next time you're looking for a quick and easy weeknight meal, give Susan's Jee Bow Gai a try. You won't be disappointed!