Shanghai Chicken Stew - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 medium onion, finely chopped
1 Tbsp. ginger, fresh minced or 1 tsp. ground ginger
2 garlic cloves
2 Tbsp. all-purpose flour
2 medium tomatoes, diced
8 peppercorns
6 cloves (whole)
1 cinnamon stick
8 chicken breasts (skinless)
2 c. water
1 Tbsp. Worcestershire sauce
3 large carrots, peeled and chopped or 1 1/2 c. frozen carrots
1/2 c. green peas (frozen)
4 red potatoes, sliced, scrubbed and unpeeled

Preparation

In a deep skillet or Dutch oven, heat oil and saute first 3 ingredients until soft.
Add flour; cook 1 minute, stirring constantly.
Stir in tomatoes and cook another 2 minutes.
Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth. Add chicken, cheesecloth package, water and Worcestershire sauce to onion mixture.
Simmer, covered, for 20 minutes.
Add veggies and continue to simmer, covered, until thoroughly cooked (about 20 minutes).
Remove cheesecloth package and serve stew steaming hot. Serves 8 (1 1/2-cup) servings.