Jamaican Chinese Recipes

Jamaican Chinese Chicken and Pig Tails with Potatoes Recipe

Jamaican Chinese Chicken and Pigstail with potatoes recipe

Chicken and Pig Tails with potatoes recipe is a Hakka combo that is made by Chinese Jamaican.


  • 2 chicken legs and thighs
  • 1 lb. pig’s tail
  • 1 potato, diced
  • Several scallions, finely chopped
  • 3-4 cloves garlic
  • Soy sauce to taste
  • Water for simmering
  • Scotch Bonnet pepper (optional)


  1. Soak the pig’s tail overnight.
  2. Cut up pig’s tail and cook until tender (pressure cooker is an option).
  3. When tender, drain and set aside. (You may want to reserve 1-2 tablespoons of the liquid to add later for extra flavor.)
  4. Cut up chicken and place in pan. Add garlic and soy sauce. Cook chicken pieces until browned, then add the pig’s tail and diced potato.
  5. Add water to cover, then simmer until tender. Add the chopped scallions and continue to cook until done all the way through.
  6. Taste to correct seasonings. At this point, you may add the reserved liquid from the pig’s tail for extra saltiness if needed, and the optional Scotch Bonnet pepper if desired.
  7. Serve and enjoy!

About the author

Marcia Harford