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Chicken Stew

Demonstrated by: Roy & Lucky Wickramaratna.
We Love to Cook! - March 1, 1997.



Chicken Stew

  • 2 lb boneless, skinless chicken thighs
  • Flour
  • 2 tablespoons salad oil
  • 2 onions, chopped
  • 1 small piece ginger root, sliced
  • 2 cloves garlic, crushed
  • 1 bunch cilantro (Chinese parsley), chopped
  • 2 medium carrots, cut in 1-inch diagonal slices
  • 3 potatoes, cut in 1-inch cubes
  • 3 stalks celery, cut in 1-inch diagonal slices
  • 2 large tomatoes, chopped
  • Salt and pepper to taste
  • 2 teaspoons Worcestershire sauce


Remove all visible fat from chicken; cut meat into bite-sized pieces. Coat chicken with flour. In a large saucepot, heat oil; brown chicken pieces. Remove and set aside. Add onions, ginger, and garlic; cook until onions are lightly browned. Add chicken and remaining ingredients; cover and bring to a boil. Lower heat and cook for about 45 minutes, or until potatoes are done. Makes 6 servings.


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