Jee Jee Marinade Chicken


Jee Jee Marinade Chicken is a dish that I really don’t know what it’s made off, I just tried it on one of the Chinese restaurant near my work then asked a Chinese colleague what it is, surprisingly he did not know what was it as well. Chinese cuisine is quite extensive so I guess there is not one person who knows everything in this cuisine or even just 50% of it. Having said that my colleague did took some effort to find out what this mysterious sauce is and in the end told me it might be some sort of XO Sauce or any variant.

With that in mind I tried to recreate this at home with the knowledge from my colleague at the same time the flavour from this great dish I tried. It was not quite hard because I can decipher some of the flavours on our order like the lap cheong, chillies and shiitake the only thing left is the sauce and it’s just an estimate of what volumes I will use for the different sauces I tried.

To tell you frankly I think I nailed it as it tasted the same but I am not sure if this is the exact recipe, so if anyone out there knows how this is really made, let me know so I can make it the right way next time around.

Jee Jee Marinade Chicken
Prep time
Cook time
Total time
Serves: 2-3
  • 400 g chicken fillet, thinly sliced
  • 6 pcs rehydrated shiitake, thinly sliced (keep water used for rehydrating)
  • 6-8 pcs dried red chillies
  • 3 pcs Chinese sausage (lap cheong), thinly sliced
  • 2 tsp cornstarch
  • 2 tbsp Chinese cooking wine
  • 2 pcs shallots
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 3 tsp sesame oil
  • oil
  • 1 tbsp XO Sauce
  • 2 tbsp oyster Sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  1. In a bowl combine and mix Chinese cooking wine and cornstarch together. Add the sliced chicken and mix to coat the chicken evenly.
  2. In a wok heat oil then sauté shallots, ginger, garlic and chillies.
  3. Bring heat to really high then add the mushrooms, Chinese sausage and chicken. Stir fry for 5 minutes.
  4. Combine sauce ingredients together then pour into the wok, continue to stir fry for 5 more minutes or until chicken is cooked, making sure the sauce is distributed evenly. If it becomes too dry rehydrate it with some liquid used for soaking the mushrooms. Drizzle sesame oil on top then serve.




4 Responses

  1. That really looks delicious and it’s the second time I read about XO sauce today. I know of it but never treid think. Way to many Chinese regional cusines for sure for 1 person to know all the dishes.

  2. suituapui says:

    Never heard of this but it looks good, anyway.

  3. Buttoni says:

    This sounds delicious. The sweetness of the sausage would be very good in it, I think. Will give this one a try!

  4. mjskitchen says:

    It so much fun to recreate a recipe that you’ve had in a restaurant. What a great choice of a dish to make at home. Love the flavors you’ve created for this chicken.

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: