2 tbsp. vegetable oil
1 medium onion, finely chopped
1 tsp. ginger
3 garlic cloves, minced
2 tbsp. all-purpose flour
2 medium tomatoes, diced
8 peppercorns
6 whole cloves
1 cinnamon stick
8 pieces chicken, boneless & skinless
2 cups water
1 tbsp. Worcestershire sauce
3/4 lb. baby carrots
6 oz. green peas
8 oz. new potatoes, scrubbed and unpeeled
cheesecloth

In a deep skillet or Dutch oven, heat oil over medium-high heat. Saute onions, ginger and garlic until onions are soft, about 3 minutes. Add flour and cook 1 minutes, stirring quickly to prevent sticking. Stir in tomatoes and allow to cook another 2 minutes.

Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth. Add chicken, cheese-cloth package, water and Worcestershire sauce to onion mixture. Reduce heat and simmer, covered, 20 minutes. Add carrots, peas, and potatoes. Continue to simmer, covered until chicken and vegetables are cooked, 20-25 minutes. Remove cheesecloth package and serve the stew steaming hot.

Note: This is a good recipe to make ahead and refrigerate or freeze until needed. The herbs and spices give this dish a wonderful oriental flavor.

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