Chicken Stew

Ingredients:

2 lb boneless, skinless chicken thighs, fat removed and cut into bite size pieces
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

Instructions:

Coat chicken with flour. In a large sauce-pot, 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. Enjoy with rice or crackers.