Name: Shanghai Chicken Stew
Yield: 4 servings
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

Servings: 4 persons

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

1
In a deep skillet or Dutch oven, heat oil and saute first 3 ingredients until soft.
2
Add flour; cook 1 minute, stirring constantly.
3
Stir in tomatoes and cook another 2 minutes.
4
Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth. Add chicken, cheesecloth package, water and Worcestershire sauce to onion mixture.
5
Simmer, covered, for 20 minutes.
6
Add veggies and continue to simmer, covered, until thoroughly cooked (about 20 minutes).
7
Remove cheesecloth package and serve stew steaming hot. Serves 8 (1 1/2-cup) servings.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Shanghai Chicken Stew

How did you like this recipe?