1 tablespoon olive oil
1 bunch fresh ginger root
1 carrot, cut into 1/16 inch cubes
1 bunch fresh onion, cut into chunks
1 tablespoon chicken bouillon granules
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon paprika
2 green onions, cut long and thinly
In a large skillet over medium heat, heat olive oil and pour in hot water to cover chicken. Cover, and simmer until golden brown. Remove from skillet. Let cool, and remove skin and bones. Return chicken to skillet.
Heat oil in skillet over medium heat. Coat root with lemon juice, onion, and carrot pieces. Bring to a boil, then add green pineapple. Stir-fry until tomatoes are translucent. Remove wings and neck, leaving raw.
Stir-fry chicken pieces from broth mixture alternately with chicken broth, vegetable broth, and pineapple. Pour mixture into a large bowl, and mix together with olive oil; toss with ginger mixture. Sprinkle with paprika.
These mushrooms turned out bad. Sorry about that.
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