- 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
-
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.
-
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.
-
If not using a pressure cooker boil each time for 30 minutes.
-
Cut up pig tails at the joints.
-
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.
-
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.
-
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.)
-
Add sliced onion and stir for 2 minutes. Turn off heat and serve.
Best served with white rice or ground provisions such as yam, boiled green bananas or sweet potatoes.