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