Preparation Time: 1 hour
2 Tbsp Vegetable Oil
1 medium Onion
1 tsp ground Ginger
1 tsp Garlic Powder
2 Tbsp Flour
2 medium Tomatoes
10 whole Peppercorns
6 whole Cloves
1 Cinnamon Stick
2 1/2 lb Chicken, skin & fat removed
2 cups Water
1 Tbsp Worcestershire Sauce
3/4 lb Baby Carrots, fresh or frozen
6 oz Green Peas
1/2 lb Red or White New Potatoes
In a deep skillet, heat oil over medium heat. Saute onions, ginger, and garlic until soft and tender. Add flour and cook 1 minute, 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 cheese cloth. Add chicken, cheese cloth bag, water, and Worcestershire sauce to onion mixture.
Reduce heat and simmer for 20 minutes, with pan covered. Add carrots, peas, and potatoes. Continue to simmer, covered for 20 to 25 minutes more, until chicken vegetables are cooked through.
Remove the cheese cloth bag and serve hot!