3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried mint
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 cups chicken broth
1 cup cooked chicken, cut into small pieces
1 teaspoon vegetable oil
1 (16 ounce) can pineapple juice concentrate
1/4 cup honey
2 tablespoons distilled white vinegar
Peel the young garlic cloves from their stems and cut into thick slices. Rub the basil, rosemary, mint, salt, and red pepper flakes into the garlic. Place the chicken into a large stock pot and add enough water to cover by about 1 inch. Bring to a boil and cook, turning once, until chicken is no longer pink; drain.
Blend the chicken with the basil mixture and chicken broth. Add pineapple juice concentrate, honey, vinegar, chicken, ginger root and oil and stir well. Bring to a boil and reduce heat, stirring occasionally, until chicken is no longer pink and juices are thick. Serve over rice.