Mint and Scallion Chicken
Updated: Mar 28
4 - 8 pound Chicken drumstick depending on serving.
1 whole onion
fresh root ginger
Remove all poultry skin with the Poultry Skinner Tool (PST). Wash chicken and pre-boil
chicken or any poultry (for 10 minutes) to remove excess water.
Slice ½ medium size onion.
Slice fresh tomatoes.
Blend ginger root and left over onions.
Chop fresh sweet mint and scallion.
Heat skillets first and add olive oil. Wait for the oil to heat up. Add fresh tomatoes and onions together and allow water from tomatoes and onion to almost dry out. Add salt and stir sauce together.
Drain pre-boiled chicken to remove any excess water, and place the chicken on the skillet with the mixed sauce. Add blended ginger root and onion to the chicken. Stir the chicken with the sauce.
Cover and cook slowly for about 20 minutes. Stir very frequently but very slowly until the chicken is well cooked and browned. Turn off the stove.
Finally, add sweet mint-and scallion on top of the chicken.
Best served over any entre’ of choice or atop of any vegetable of choice.