Chinese-Jamaican Chicken & Pig tails

Chinese-Jamaican Chicken & Pig tails

Chicken & pig tails is made in some Chinese-Jamaican households, I personally adapted this from my step-mother. It is made from Chinese seasoned chicken and prepared pig tails that are mostly cooked separately in order to boil off the excess salt and soften the meat. It is then added to the chicken in the last part of the cooking process along with potato cubes. This makes a very interesting combination of flavors and appetising meal.

Ingredients for Chinese-Jamaican Chicken & Pig tails

• Chicken – Cut in stew pieces
• Pig tails – cut at joints after pre-boiled
• Scallion
• Garlic – minced 
• Ginger – grated or minced
• Season Salt
• Garlic Salt
• Dark or Mushroom Soy Sauce
• Sugar
• Oyster Sauce
• Potato
• Onion
• * Scotch Bonet Pepper (optional)
• Oil

Preparation Steps for Chicken & Pig tails

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1. Wash, cut up and season chicken with scallion, garlic, ginger, salts, sugar, soy sauce and oyster sauce in a large seasoning bowl. Set aside to marinade at least 2 hours or overnight.
2. Place a large pot to boil, add pig tails and boil for 20 minutes, change water and boil another 30 – 40 minutes or if using pressure cooker, boil only 20 minutes and pressure for 10 – 15 minutes.
3. Rinse with cold water and cut at the joints.
4. To cook chicken, using a deep pot on medium-high heat, add oil and after 1-2 minutes when hot, add chicken and brown while stirring for about 5 minutes.
5. Add about 1 cup of water and cover to cook, checking and stirring every 5 minutes (adding more water as needed) for about 30 minutes.
6. Add pigs tail and potatoes and cook another 15 minutes, stirring as needed keeping the water low at this point but enough to have some gravy.
7. Cut up and add onion and stir for 2 minutes. 
8. Remove from heat and serve.

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Chinese-Jamaican Chicken & Pig Tails

Prep Time 15 minutes

Servings 6

Author Dianne

Ingredients

• 1 whole Chicken or equivalent in parts cut up
• 2-3 whole Pig Tails
• 1 stalk Scallion cut fine
• 4 cloves Garlic minced
• 1 tsp. Ginger grated or minced
• 1/2 tsp. Seasoned Salt
• 1/2 tsp. Garlic Salt
• 1/2 tsp. Sugar
• 1 Tbsp. Dark or Mushroom Soy Sauce
• 1 Tbsp. Oyster Sauce
• 2 cups Potatoes cut in medium cubes
• 1 medium Onion sliced
• 3 Tbsp. Oil
• optional Scotch Bonet Pepper to taste

Instructions

1. Wash, cut chicken into stew size pieces and season with scallion, garlic, ginger, salts, sugar, soy sauce and oyster sauce and scotch Bonet pepper if using. Cover and marinade for at least 2 hours or overnight.

2. Place a large pot 1/2 full of water to boil. Add pig tails and boil for 20 minutes, change water and boil another 20 minutes then place in pressure cooker for another 10 - 15 minutes.

3. If not using a pressure cooker boil each time for 30 minutes.

4. Cut up pig tails at the joints.

5. To cook chicken, using a big, deep pot on medium-high heat, add oil and wait 2-3 minutes until hot. Add Chicken and brown while turning occasionally for about 5 minutes.

6. Add about 1 cup of water and cover chicken to cook (stirring about every 5 minutes and adding small amounts of water as needed) for about 30 minutes.

7. Add pig tails and potatoes, stir in and continue cooking about another 15 minutes. (you want to end with just enough water for a gravy.)

8. Add sliced onion and stir for 2 minutes. Turn off heat and serve.

Recipe Notes

Best served with white rice or ground provisions such as yam, boiled green bananas or sweet potatoes.